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Perfectly Grilled Portobello Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 9 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

Description

This recipe features juicy, tender grilled Portobello mushrooms marinated in a savory blend of olive oil, balsamic vinegar, garlic, and herbs. Perfect as a flavorful vegetarian main dish or a hearty side, these grilled mushrooms offer a smoky, meaty texture that pairs wonderfully with a variety of meals.

Ingredients

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Mushrooms

  • 4 large Portobello mushroom caps, cleaned and stems removed

Instructions

  1. Prepare the marinade: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, dried oregano, salt, and black pepper until well combined.
  2. Marinate the mushrooms: Place the cleaned Portobello mushroom caps in a shallow dish or resealable plastic bag. Pour the marinade over the mushrooms, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
  3. Preheat the grill: Heat your grill to medium-high heat, about 375-400°F (190-200°C), ensuring the grates are clean and lightly oiled to prevent sticking.
  4. Grill the mushrooms: Place the marinated Portobello caps on the grill, gill side down first. Grill for about 4-5 minutes per side, brushing occasionally with leftover marinade. The mushrooms should be tender and have nice grill marks.
  5. Serve: Remove mushrooms from the grill and let them rest for a couple of minutes. Serve warm as a main dish with sides or slice and add to sandwiches, salads, or wraps.

Notes

  • For a smoky flavor, add a few drops of liquid smoke to the marinade.
  • Ensure mushrooms are cleaned gently with a damp cloth to avoid soaking them in water.
  • Serve with fresh herbs or a sprinkle of parmesan cheese for added taste.
  • Leftover grilled mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you don’t have a grill, you can cook the mushrooms on a grill pan or broil them in the oven.

Find it online: https://cookedbylina.com/perfectly-grilled-portobello-mushrooms-recipe/