Pepper-Crusted Mushroom Steaks

1/2 cup (125 mL) Olive oil 

1/4 cup (60 mL) Soy sauce 

1/4 cup (60 mL) Balsamic vinegar 

2 Shallots, chopped 

2 Tbsp (30 mL) Minced garlic 

2 Tbsp (30 mL) Dried basil 

4 tsp (20 mL) Dried parsley flakes 

1/2 tsp (2 mL) Black pepper 

1/4 tsp (1 mL) Smoked paprika 

4 Portobello mushrooms 

Place the oil, soy sauce, vinegar, shallots, garlic, basil, parsley, pepper and paprika in a blender. Blend until the marinade is fully combined and the onion is pureed or minced. Place the mushrooms in a resealable plastic bag or marinating container. Pour the marinade over the mushrooms until covered. Let sit in the refrigerator overnight. 

Preheat a BBQ or grill to 200 C (400 F). Place the mushrooms onto the hot grill, cap side down. BBQ for 8 mins. on each side or until golden and the juices are releasing. Remove from grill and let sit for 3 mins. before serving. 

Serve with: Caramelised onions, blue cheese and/ or sweet potato mash 

Credit: Mason Slavner