Grilled Portobello Mushrooms
These Grilled Portobello Mushrooms have a savory balsamic marinade giving them a meaty texture. Ready in about 25 minutes, they are perfect as a quick main, burger, or side dish with a satisfying, smoky flavor.
Equipment
- Grill
- Shallow baking dish
- Whisk
- Pastry brush
Ingredients
- 4 large portobello mushrooms (stems and gills removed, wiped clean)
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper optional, plus additional to taste
- Canola or vegetable oil for grilling
- Herby Avocado Sauce Optional for serving
Instructions
- Whisk the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne in a shallow baking dish, then add the mushrooms and coat them well on both sides. Let them sit for 5 minutes on one side, flip, and marinate 5 minutes more, or up to 30 minutes total if you want stronger flavor.
- Heat a grill or large skillet over medium heat, about 350 to 400 °F, and brush the grates or pan with canola or vegetable oil. A properly heated surface should give you an immediate sizzle, which helps the mushrooms brown instead of steam.
- Lift the mushrooms from the marinade, shake off the excess, and reserve the marinade for basting while they cook. Keeping that marinade back lets you build more flavor in layers as the mushrooms start to caramelize.
- Cook the mushrooms for 3 to 4 minutes per side, brushing with the reserved marinade several times during grilling. They are ready when the caps are deep golden brown, marked from the grill, and look looser and more relaxed.
- Serve the mushrooms hot, topped with the avocado sauce or any toppings you like. You may notice a little liquid released from the caps, which is normal as long as the mushrooms still look browned and tender.
Notes
Texture Tip: Wipe mushrooms clean with a damp cloth instead of washing to prevent sogginess. Marinate for 15 to 30 minutes; a longer soak can make them rubbery.
Grilling Tip: Start grilling with the gill-side down. This helps the mushroom hold its shape and prevents marinade from spilling, reducing flare-ups.
Storage and Reheating: Store leftover mushrooms in a covered container in the refrigerator. Reheat gently in a skillet over medium-low heat or in a toaster oven to best preserve their texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.