Filetes de Portobello con alioli de limón y albahaca

Ingredientes

• 4 large portobello caps
• 4 tablespoons balsamic vinegar
• 3 tablespoons Thrive Culinary Algae Oil
• 1 tablespoon tamari (or soy sauce)
• 1/2 teaspoon dried oregano
• 3/4 cup plant-based mayo (or plain yogurt or 1 small avocado)
• 1 teaspoon lemon zest + juice of 1/2 lemon
• 1/2 cup packed fresh basil leaves
• 2 garlic cloves
• salt to taste

Preparación

1. 1

   Remove the stems from the portobello caps and wipe each one clean with a damp paper towel. Arrange them facing up in a shallow baking dish then set aside.

2. 2

   In a small bowl, whisk together the balsamic vinegar, oil, tamari, oregano, and a pinch of salt & pepper. Pour the marinade on each of the mushroom caps and use your fingers to spread it out to the sides and bottom. Allow to sit for about 10 minutes.

3. 3

   Meanwhile make the aioli by combining the mayo, lemon zest and juice, basil and garlic in a blender. Blend on high until smooth. Add one to teaspoons of water if needed to thin. Taste test and add salt as desired.

4. 4

   Lightly grease a grill pan or cast iron skillet then warm over medium heat. Add the mushroom caps and cook for 5-7 minutes on each side, until tender. Serve warm with basil aioli and enjoy!