The Herbivore * Recipe

Prepare mushrooms

Wipe portobello caps clean with a damp paper towel and remove stems. Using a spoon, gently scrape out the gills if desired for a cleaner presentation (optional).

Make marinade

In a shallow bowl or wide container, whisk together 1 cup olive oil, 3 tbs soy sauce, 2 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tbs chopped basil, 1 tsp chopped thyme, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp coarse salt, 1 tsp black pepper and 1 tsp maple syrup until combined.

Marinate

Place mushroom caps gill-side up in the marinade, spoon some marinade into the gill cavities, then flip so both sides get coated. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. Turn mushrooms once halfway through.

Cook mushrooms

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C) or heat a large skillet. Remove mushrooms from marinade, letting excess drip off (reserve marinade). Grill or sauté mushrooms 5–7 minutes per side until tender, nicely charred at the edges, and internal flesh is juicy. If using a skillet, add 1 tbs oil to the pan first. During the last 2 minutes, brush with reserved marinade to intensify flavor (bring any used marinade to a boil for 1 minute if you want to use it as a sauce). Transfer cooked mushrooms to a plate and tent with foil to rest for 5 minutes.

Sauté aromatics

In a medium saucepan, heat 1 tbs olive oil or vegan butter over medium heat. Add the diced shallot and sauté for 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Toast rice

Add 1 cup brown rice to the pan and stir to coat the grains with oil; cook 1–2 minutes to lightly toast.

Simmer

Pour in 2 cups vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 35–40 minutes (or according to package instructions) until liquid is absorbed and rice is tender.

Finish and fluff

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in 2 tbs chopped chives, 1 tbs chopped dill or parsley, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.

In a small bowl combine 1/2 cup plain Greek yogurt (or vegan yogurt), 1 tbs fresh lemon juice, 1 tbs chopped mint, 1 tbs chopped parsley, 1/2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and refrigerate until ready to serve. Taste and adjust lemon, salt or herbs as needed.

Plate

Divide 4 cups baby arugula or mixed greens evenly among 4 plates (about 1 cup per serving). Spoon a generous portion (about 1/2 cup) of the herb-buttered whole grain pilaf onto each plate beside the greens.

Top

Place one marinated-and-grilled portobello cap on top of the rice on each plate. Drizzle 1–2 tbs of the lemon-herb yogurt over each mushroom and rice, or serve the drizzle on the side.

Garnish & finish

Scatter 1 tbsp toasted pine nuts or chopped toasted walnuts over each plate, tuck a lemon wedge beside the mushroom, and garnish with extra herb sprigs. If desired, finish with a light pinch of flaky sea salt and a grind of black pepper.

Serve

Serve warm. Leftovers: store components separately (mushrooms and rice refrigerated up to 3–4 days; yogurt drizzle up to 3 days). Reheat mushrooms gently in a skillet or oven to avoid overcooking.