Seaweed Infused Grilled Portobellos with Creamy Garlic Sauce Recipe

Directions

Marinate the Mushrooms

1. In a shallow dish or a ziploc bag, combine the marinade ingredients

2. Place the Portobello caps in the marinade and make sure they are well-coated

3. Set aside and allow to marinade for at least 15 minutes or up to one hour

Prepare the Garlic Sauce

1. Heat 1-2 tsp of Oil in a skillet at medium heat

2. Cook the Shallot and Garlic with a pinch of Sea Salt with Sea Veg until translucent

3. Add the Kelp Flakes and stir until they are hydrated

4. Remove from the heat

5. Place all the reaming ingredients in a blender, leaving out ½ Cup of the water

6. Add half of the Shallot, Garlic, Kelp Flakes mixture and blend until smooth

7. Make sure all the cashews blend in by pulsing, alternated with letting it blend for a minute a few times

8. Return the blended mixture to the pan with the sautéed mixture and heat until thickened

9. Adjust the seasonings to taste and set aside

Grill the Mushrooms

1. Heat a grill to medium heat and spray or brush with oil

2. Place the Mushrooms on the grill and allow to cook for 2 minutes per side, basting frequently

3. Baste the Mushroom and continue flipping until desired texture is achieved, probably another 2-3 minutes per side, depending on the grill and the size of the Mushrooms

4. When the Mushrooms are finished, place them on a platter and reheat the sauce

5. Serve immediately with a generous drizzle of the sauce