• ¼ cup extra-virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon each salt and pepper
  • ¼ teaspoon garlic powder
  • 1 lemon, juiced
  • 4 portobello mushrooms, gills scraped and removed


Serves: 4


In a large bowl or a zip-top bag, combine the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and marinate for 30 minutes to 1 hour.

Heat a grill pan over medium-high heat. Remove the mushrooms from the marinade, shaking off any excess, and transfer to the grill pan. Cook until browned and grill marks appear, 2 to 3 minutes per side.