Serves 2-3 

Ingredients

Marinated Portabella Mushrooms

• 1/2 tbsp dijon mustard

• 2 tbsp soy sauce

• 3 tbsp balsamic vinegar

• 2 cloves garlic crushed

• 1/4 tbsp dried oregano

• 1/4 tsp chili flakes

• 1/4 tsp pepper

• 1/4 tsp salt

• 1/3 cup olive oil

• 2-3 large portabella mushrooms

Walnut Arugula Pesto

• 2 cups arugula

• 1/3 cup toasted walnuts

• 1/2 cup olive oil

• 1/4 tsp salt

• 1/2 tbsp lemon juice

• 2 cloves garlic, chopped

Instructions

1. Clean the portabella mushrooms by gently rubbing the cap and gills with a damp paper towel. Place the mushrooms cap side down in a large dish. 

2. In a bowl whisk all of the ingredients for the marinade and once well combined, pour over the mushrooms. Leave them to marinate for approximately 1 hour or up to 6 hours.

3. To make the pesto, in a blender or food processor combine all of the pesto ingredients and pulse until it's blended into a smooth consistency. Taste and adjust seasoning accordingly and then place in the fridge until ready to serve. 

4. Heat a grill pan or barbecue on medium heat and grill the portobello mushrooms for approximately 5 minutes per side until grill marks form and they become tender. 

5. Once grilled cut them into 1/2 inch thick slices, drizzle any leftover marinade over each mushroom and then serve with the pesto on top. 

Adapted from Every Last Bite