Skip to content

 “Umami Bomb” grilled (or roasted) portabella mushrooms

Along, with sweet, sour, bitter, and salty, umami is a taste category perhaps best described as savory. It adds an incredible amount of flavor. Combining umami-rich foods exponentially increases their intensity, resulting in what has been called “umami bombs.” Here’s a recipe for one that I think, if I may brag a bit, is phenomenal.

Ingredients

  •  1 tablespoon olive oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons balsamic vinegar
  • 1-2 tsp miso (any color you like)
  • 1 tsp fish sauce (optional)
  • 1-2 cloves garlic, minced
  • 2 large portabella mushrooms, stems removed
  • Italian parsley, minced
  • 1-2 tsp parmesan cheese, freshly grated (optional)

Preparation

  1. Wipe the mushrooms clean with a damp paper towel, and cut off the stems.
  2. In a baking dish, mix the olive oil, soy sauce, vinegar, and garlic. Place mushroom caps upside down in the marinade, spoon some of the liquid into the caps, and marinate 15-60 minutes.
  3. Place the caps on the grill over medium heat. Cook for ten minutes or so, until the mushrooms are kind of soft, flipping the mushrooms about halfway through.
  4. Alternatively, preheat the oven to 400 degrees. Bake 20-30 minutes, again until the mushrooms are kind of soft, flipping the mushrooms about halfway through.
  5. Remove from heat and sprinkle with parsley (as well as parmesan cheese, if you’re so inclined.