Grilled Portobello Mushrooms

Prep: 45

Cook: 10

Total Time: 55

Yield: 4 servings

Course: Side

Cuisine: American

Diet: Vegan, Vegetarian

Calories: 108kcal

Author: Jessica Gavin

Juicy, meaty portobello mushrooms marinated in a savory blend of garlic, balsamic vinegar, and fresh herbs, then grilled to smoky, tender perfection with beautifully charred edges.

Ingredients

▢ 4 portobello mushrooms
▢ ⅓ cup (79 ml) extra-virgin olive oil
▢ 3 tablespoons (45 ml) balsamic vinegar
▢ 1 tablespoon (15 ml) soy sauce
▢ 1 tablespoon (10 g) minced garlic
▢ 1 teaspoon (6 g) kosher salt
▢ ½ teaspoon black pepper
▢ ¼ teaspoon garlic powder

Instructions

Prepare the Mushrooms - Cut off the stems, then use a spoon to scoop out the brown gills. Use a damp paper towel to gently wipe any dirt off the surface.
Score the Mushrooms - Use the tip of a paring knife to cut a ½-inch crosshatch pattern on the tops of the mushroom caps, about 1/16-inch deep scores.
Make the Marinade - In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, salt, pepper, and garlic powder.
Marinate the Mushrooms - Add mushrooms to a large plastic bag or baking dish. Turn to coat in the marinade and allow to sit for 30 to 60 minutes.
Grill the Mushrooms -
Barbecue Method: Preheat grill over medium-high heat 350 to 400ºF (177 to 204ºC). Clean the grill, then carefully grease the cooking grates with tongs and a paper towel dipped in oil. Remove the mushrooms from the marinade, then place them on the hot grill, cap-side down. Cover and cook, 4 to 6 minutes. Flip and cook covered for 3 to 5 minutes.
Grill Pan Method: Cook mushrooms on a grill pan heated over medium-high heat. Grease the grates with oil, then cook for 4 to 5 minutes. Flip and cook until mushrooms are tender, about 2 to 3 minutes.

Notes

Grill Pan Cooking: I recommend using garlic powder instead of fresh minced garlic, as the pieces will burn in the hot pan. Increase garlic powder to 1/2 teaspoon.
Make it Gluten-Free: Substitute coconut aminos, gluten-free tamari, or liquid aminos instead of soy sauce.
Storing: Refrigerate in an air-tight container for up to 5 days. Reheat in the microwave in 15 to 30-second increments until hot.

Nutrition

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