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.

Martha Stewart Living, July 2005

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Recipe Summary

Yield:
Makes 3/4 cup
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Ingredients

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Directions

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

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Cook's Notes

For Portobello mushrooms: marinate; brushoff excess. Grill mushrooms,gill sides up, over medium-lowheat, with grill covered,until marked and softened,about 15 minutes. Flip; grilluntil cooked through (do notchar gills), 1 to 2 minutes.

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