Garlic and Herb Grilled Portobello Mushrooms

Garlic and Herb Grilled Portobello Mushrooms

Smoky grilled portobellos soak up a garlicky herb marinade for a meaty, tender bite.

Total 45 min Makes 4 servings Calories 162/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Thick portobello caps are marinated in olive oil, garlic, and fresh herbs, then grilled until tender and juicy with charred edges. The marinade doubles as a basting sauce, deepening the mushrooms' savory flavor. Serve them as a side, a burger stand-in, or sliced over salads and grain bowls.

Ingredients

  • 4 large portobello mushroom caps, stems removed
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon lemon juice, freshly squeezed

Method

  1. Wipe the portobello caps clean with a damp paper towel and remove the stems.

  2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, rosemary, parsley, salt, pepper, and lemon juice.

  3. Place the mushroom caps gill-side up in a shallow dish and pour the marinade over them, turning to coat both sides.

  4. Let the mushrooms marinate at room temperature, spooning the marinade over them occasionally.

  5. Preheat a grill to medium-high heat, about 400°F.

  6. Remove the mushrooms from the marinade, reserving the leftover liquid, and place them gill-side down on the grill grates.

  7. Grill the mushrooms, basting once with reserved marinade and flipping halfway through, until tender and grill-marked.

  8. Transfer the mushrooms to a cutting board, slice if desired, and serve warm.

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    Garlic and Herb Grilled Portobello Mushrooms

    Thick portobello caps are marinated in olive oil, garlic, and fresh herbs, then grilled until tender and juicy with charred edges. The marinade doubles as a basting sauce, deepening the mushrooms' savory flavor. Serve them as a side, a burger stand-in, or sliced over salads and grain bowls.

    45 min 4 servings 162 cal

    Ingredients

    • 4 large portobello mushroom caps, stems removed
    • 1/3 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary, finely chopped
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 tablespoon lemon juice, freshly squeezed

    Method

    1. 1

      Wipe the portobello caps clean with a damp paper towel and remove the stems.

    2. 2

      In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, rosemary, parsley, salt, pepper, and lemon juice.

    3. 3

      Place the mushroom caps gill-side up in a shallow dish and pour the marinade over them, turning to coat both sides.

    4. 4

      Let the mushrooms marinate at room temperature, spooning the marinade over them occasionally.

    5. 5

      Preheat a grill to medium-high heat, about 400°F.

    6. 6

      Remove the mushrooms from the marinade, reserving the leftover liquid, and place them gill-side down on the grill grates.

    7. 7

      Grill the mushrooms, basting once with reserved marinade and flipping halfway through, until tender and grill-marked.

    8. 8

      Transfer the mushrooms to a cutting board, slice if desired, and serve warm.