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Lemon-Garlic Marinade

This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, July 2005

Ingredients

  • 1/4 cup fresh lemon juice, (about 2 lemons)
  • 1/2 cup extra-virgin olive oil
  • 3 anchovy fillets
  • 4 garlic cloves, crushed with the flat side of a large knife
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Puree lemon juice, oil, and anchovy fillets in a food processor. Transfer to a bowl. Stir in garlic, salt, and pepper.

Cook's Notes

For Portobello mushrooms: marinate; brush off excess. Grill mushrooms, gill sides up, over medium-low heat, with grill covered, until marked and softened, about 15 minutes. Flip; grill until cooked through (do not char gills), 1 to 2 minutes.

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