Guinness Marinated Portobello Mushrooms Recipe
Guinness marinated portobello mushrooms are meaty and flavorful from a stout marinade! Grilled or roasted, they are an easy side dish or vegan main for St. Patrick's Day dinner or to enjoy all summer long.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 2 large portobella mushrooms , stems removed
- 1 small sweet onion , sliced into wedges
- 1 bunch of asparagus , woody ends removed
- 1/2 cup Guinness Beer
- 2 Tablespoons Soy Sauce , I used liquid aminos
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons garlic cloves , minced
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground black pepper
Optional items: Fresh salad greens, roasted sweet potato or squash, avocado slices, balsamic vinegar and garlic roasted chickpeas
Instructions
- Slice mushrooms, cut onion into wedges and snap the woody ends off your asparagus stalks. Place all these into a large ziploc bag or large bowl.
- In a small bowl, whisk together all remaining marinade ingredients.
- Pour over vegetables, zip bag shut and shake to mix really well.
- Place bag in fridge and let sit for a few hours up to 48 hours.
- Preheat grill to medium high heat, around 400°F. Drain vegetables from marinade and place on grill pan. Grill for 25-30 minutes, stirring at least once so they don't burn.
- Place on top of your salad greens (or eat by themselves), top with additional items of choice and enjoy!
Notes
Alternately, you could roast these in the oven at 425 degrees
To make crispy garlic chickpeas:
- Preheat oven to 425 degree and line a large baking sheet with foil that is lightly sprayed with cooking spray.
- Drain and rinse really well 1 can of cooked chickpeas. Use a paper towel to blot them somewhat dry while they are in your colander
- Spread them out on baking sheet and sprinkle lightly with garlic salt and generously with garlic powder
- Roast for 20-25 minutes stirring once.
Nutrition
Calories: 300kcal