Grilled Portobello Mushrooms with Balsamic Glaze and Thyme

Grilled Portobello Mushrooms with Balsamic Glaze and Thyme

Smoky grilled portobellos get a tangy-sweet finish from balsamic glaze and fresh thyme.

Total 45 min Makes 4 servings Calories 160/serving

Dietary

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

Thick portobello caps soak up a garlicky balsamic marinade before hitting the grill, where they turn tender and juicy with deep char marks. A final drizzle of balsamic glaze and fresh thyme adds brightness and depth, making these a satisfying side dish or a meaty plant-based main.

Ingredients

  • 4 large portobello mushroom caps, stems removed
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons balsamic glaze

Method

  1. Wipe the portobello caps clean with a damp paper towel and remove any tough stem bits with a spoon.

  2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, 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 or grill pan to medium-high heat, about 450°F.

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

  7. Flip the caps gill-side up and grill until tender and juicy, basting once with any remaining marinade.

  8. Transfer the mushrooms to a cutting board and slice into thick strips, or leave whole.

  9. Arrange on a platter, drizzle with balsamic glaze, and sprinkle with fresh thyme leaves before serving.

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    Grilled Portobello Mushrooms with Balsamic Glaze and Thyme

    Thick portobello caps soak up a garlicky balsamic marinade before hitting the grill, where they turn tender and juicy with deep char marks. A final drizzle of balsamic glaze and fresh thyme adds brightness and depth, making these a satisfying side dish or a meaty plant-based main.

    45 min 4 servings 160 cal

    Ingredients

    • 4 large portobello mushroom caps, stems removed
    • 1/3 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 3 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves, plus more for garnish
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons balsamic glaze

    Method

    1. 1

      Wipe the portobello caps clean with a damp paper towel and remove any tough stem bits with a spoon.

    2. 2

      In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, 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 or grill pan to medium-high heat, about 450°F.

    6. 6

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

    7. 7

      Flip the caps gill-side up and grill until tender and juicy, basting once with any remaining marinade.

    8. 8

      Transfer the mushrooms to a cutting board and slice into thick strips, or leave whole.

    9. 9

      Arrange on a platter, drizzle with balsamic glaze, and sprinkle with fresh thyme leaves before serving.