Balsamic braised Portobellos with gremolata – Trine Hanneman
Savor rich balsamic braised Portobellos topped with zesty gremolata, perfect for special dinners or elegant starters.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 6 large portobello mushrooms
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- Sea salt flakes and freshly ground black pepper
- 6 tbsp flat leaf parsley
- 6 tbsp dill
- 1 garlic clove
- 1 grated finely zest from lemon
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