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Balsamic portobello mushrooms with gremolata
Serves 6 Starters and mains
For the gremolata
- 6tbsp chopped flat-leaf parsley leaves
- 6tbsp chopped dill, any coarse stalks removed
- 2 garlic cloves, finely chopped
- finely grated zest 1 orange
- finely grated zest 1 lemon
For the mushrooms
- 2tbsp olive oil
- 6 extra-large portobello mushrooms, brushed and trimmed
- 4tbsp balsamic vinegar
Method
Mix all the ingredients for the gremolata in a small bowl.
Heat the oil in a frying pan set over a medium-high heat. Add the mushrooms and fry on both sides, then add the balsamic vinegar and simmer for 5 minutes.
Remove the mushrooms from the pan and place in a warmed serving dish. Sprinkle the gremolata with salt and pepper and serve immediately.
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