PEPPER- CRUSTED MUSHROOM STEAKS
½ cup extra-virgin olive oil ¼ cup soy sauce ¼ cup balsamic vinegar 2 shallots, chopped 2 tbsp minced garlic 2 tbsp dried basil 4 tsp dried parsley ½ tsp freshly ground black pepper ¼ tsp smoked paprika 4 portobello mushrooms Place the oil, soy sauce, vinegar, shallots, garlic, basil, parsley, pepper and paprika in a blender. Blend until the mixture is fully combined and the shallots are puréed. Place the mushrooms in a resealable plastic bag. Pour the marinade over the mushrooms until they’re completely covered. Seal the bag and refrigerate for 1 hour or up to overnight.
Preheat a barbecue or grill pan to 400°F. Remove the mushrooms from the marinade and place them on the hot grill, cap side down. Discard the remaining marinade. Cook for 8 minutes on each side or until the mushrooms are golden and the juices are releasing. Remove the mushrooms from the grill and let stand for 3 minutes before serving.