Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

Smoky, tender mushroom caps soak up a garlicky marinade before hitting a hot grill.

Total 45 min Makes 4 servings Calories 150/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

Thick portobello caps are marinated in a balsamic-garlic mixture, then grilled until tender and juicy with deep char marks. They work as a hearty vegetarian main, a burger substitute, or a smoky side alongside grilled meats.

Ingredients

  • 4 large portobello mushroom caps, stems removed
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

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, minced garlic, soy sauce, thyme, salt, and pepper.

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

  4. Let the mushrooms marinate at room temperature, turning once halfway through.

  5. Preheat a grill to medium-high heat, about 400°F, and lightly oil the grates.

  6. Place the mushroom caps gill-side down on the grill and cook until grill marks form.

  7. Flip the mushrooms and grill the other side until tender and juicy.

  8. Transfer the mushrooms to a cutting board and let rest for 2 to 3 minutes before slicing.

  9. Slice the caps or leave whole, garnish with chopped parsley, and serve warm.

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    Grilled Portobello Mushrooms

    Thick portobello caps are marinated in a balsamic-garlic mixture, then grilled until tender and juicy with deep char marks. They work as a hearty vegetarian main, a burger substitute, or a smoky side alongside grilled meats.

    45 min 4 servings 150 cal

    Ingredients

    • 4 large portobello mushroom caps, stems removed
    • 1/3 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 3 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 teaspoon fresh thyme leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish

    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, minced garlic, soy sauce, thyme, salt, and pepper.

    3. 3

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

    4. 4

      Let the mushrooms marinate at room temperature, turning once halfway through.

    5. 5

      Preheat a grill to medium-high heat, about 400°F, and lightly oil the grates.

    6. 6

      Place the mushroom caps gill-side down on the grill and cook until grill marks form.

    7. 7

      Flip the mushrooms and grill the other side until tender and juicy.

    8. 8

      Transfer the mushrooms to a cutting board and let rest for 2 to 3 minutes before slicing.

    9. 9

      Slice the caps or leave whole, garnish with chopped parsley, and serve warm.