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Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

Anna Watson Carl
  • 40 minutes
  • Serves 4

INGREDIENTS

3

Garlic cloves

1 tsp

Lemon, zest

1/2

Lemon, Juice of

4

Portobello mushroom caps

1/4 cup

Sun-dried tomatoes, oil-packed

3 tbsp

Thyme

3

Zucchini, medium

1/4 cup

Balsamic vinegar

1/2 cup

Mayonnaise

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil, extra-virgin

3/4 cup

Panko bread crumbs

1/4 cup

Parmesan

2 tbsp

Country crock original