i made this recipe up on the fly because we got these great portobello mushrooms from the farmer’s market and it turned out great! you get protein from the seitan, flavor from the balsamic caramelized onions and all kinds of lovely nutrients from the portobellos!
we ate them paired with the Grilled Summer Squash with Tamari and Honey that i posted the recipe to, here!
Mr. Kate’s Grilled Portobellos with Balsamic Carmelized Onions and Seitan (vegan/vegetarian)
- 3 or 4 fresh portobello mushrooms
- seitan or Field Roast (seasoned seitan sold at Whole Foods, etc. – get the celebration roast)
- one onion – sliced
- soy sauce
- balsamic vinegar
- olive oil
- honey or agave
- black pepper (not needed if you’re using Field Roast)
- fresh or dried thyme (not needed if you’re using Field Roast)
- heat your grill and cut the stems off your portobello caps
- marinate your portobellos in a little soy sauce and water before putting them on the grill – brush the grill with oil and heat for about 5 to 8 minutes on each side.
- in a saute pan, heat some olive oil and your sliced onions over medium – after they’ve become translucent, throw in a squirt of honey or agave and a splash of soy sauce to begin the caramelizing.
- when your onions are looking nice and browned throw in your sliced seitan to heat up (note: if you’re using Field Roast, there is no need for pepper and thyme – if you’re using un-seasoned seitan, add a sprinkle of dried or fresh thyme and a sprinkle of black pepper to taste).
- at the very end of your saute, when everything looks browned and ready, throw in a splash of balsamic vinegar – around a two teaspoons and stir.
- serve your seitan and onions on top of your hot-of-the-grill portobello caps and enjoy!