Name: Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 portobello mushroom caps, stemmed and gills trimmed -; 1/4 c. balsamic vinegar -; 3 garlic cloves, divided -; 1/4 c. extra-virgin olive oil -; 3 medium zucchini, ends trimmed -; 2 tbsp. Country Crock Original -; 3/4 c. panko bread crumbs -; 1/4 c. freshly grated Parmesan -; 3 tbsp. freshly chopped thyme, divided -; Kosher salt -; Freshly ground black pepper -; 1/2 c. mayonnaise -; 1/4 c. oil-packed sun-dried tomatoes, drained and chopped -; 1 tsp. lemon zest -; Juice of 1/2 lemon -

Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

1. 4 portobello mushroom caps, stemmed and gills trimmed -

2. 1/4 c. balsamic vinegar -

3. 3 garlic cloves, divided -

4. 1/4 c. extra-virgin olive oil -

5. 3 medium zucchini, ends trimmed -

6. 2 tbsp. Country Crock Original -

7. 3/4 c. panko bread crumbs -

8. 1/4 c. freshly grated Parmesan -

9. 3 tbsp. freshly chopped thyme, divided -

10. Kosher salt -

11. Freshly ground black pepper -

12. 1/2 c. mayonnaise -

13. 1/4 c. oil-packed sun-dried tomatoes, drained and chopped -

14. 1 tsp. lemon zest -

15. Juice of 1/2 lemon -

How to cook deliciously - Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

1. Stage

Preheat oven to 425°. Place portobello mushrooms in a large plastic bag. In a small bowl, whisk together balsamic vinegar, 2 garlic cloves, and olive oil, then pour marinade over mushrooms and let sit at room temperature while you prep zucchini fries.

2. Stage

Cut each zucchini into four pieces: halve crosswise and then lengthwise, and then cut each half into thirds. In a large bowl, toss zucchini pieces with Country Crock Original, using your hands to evenly coat.

3. Stage

In a small bowl, stir together panko, Parmesan, and 2 teaspoons fresh thyme and season with salt and pepper. Add panko mixture to zucchini bowl and toss well to coat.

4. Stage

Transfer zucchini fries to two parchment-lined baking sheets, sprinkling fries with any remaining breadcrumb mixture, and season with salt and pepper. Bake until golden brown, 18 to 20 minutes.

5. Stage

Meanwhile, in a food processor fitted with a metal blade, pulse mayonnaise, sun-dried tomatoes, lemon zest and juice, and remaining garlic clove and teaspoon thyme until smooth. Season with salt and pepper.

6. Stage

Heat a grill or grill pan over medium-high heat. Remove mushrooms from marinade and season with salt and pepper. Grill until tender, about 3 minutes per side.

7. Stage

Serve portobello “steaks” with sun-dried tomato aioli and zucchini fries.