Just-So-Good Grilled Portobellos by Emma Laperruque - Recipe Print View

Use a spoon to scrape away the gills inside the mushrooms, then rinse and pat-dry. In a small bowl, combine the olive oil, nutritional yeast, caper brine, and salt. Stir with a fork until smooth and emulsified, resembling a loose Dijon mustard. Transfer 3 tablespoons of the nutritional yeast marinade to a small container. Mix in the chives and capers, then stick in the fridge. Brush the rest onto both sides of the mushrooms and stick in a container, bottom side facing up so the marinade can really sink in. Cover and refrigerate for 4 to 24 hours. When you’re ready to eat, heat the grill to medium-high. Starting stem side facing up, grill the mushrooms for 10 to 12 minutes total, flipping halfway through, until tender throughout and crispy-edged. Spread the chive-caper sauce inside the buns, then sandwich the grilled portobellos inside.