Grilled Portobello Mushrooms Recipe
Marinated portobello mushroom caps grilled until tender and served immediately.
Equipment
- Grill pan
Ingredients
Ingredients
- ?4 portobello mushroomsstalks removed
- ?3 tablespoonsbalsamic vinegar
- ?3 tablespoonsolive oil
- ?1 teaspoongarlic granules
- ?1 teaspoonfresh rosemarychopped
- ?1/2 teaspoonsalt
- ?1/4 teaspoonground black pepper
Instructions
Instructions
- In a small bowl, whisk together 3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon garlic granules, 1 teaspoon chopped fresh rosemary, ½ teaspoon salt, and ¼ teaspoon ground black pepper until combined.
- Wipe 4 portobello mushroom caps clean with a damp cloth (ensure stalks are removed). Place the caps in a shallow dish or a resealable plastic bag and pour the marinade over them so they are well coated. Turn the mushrooms to coat all sides. Marinate at room temperature for 15–30 minutes, turning once halfway through.
- Heat a grill pan over medium heat. Lightly brush the grill pan with a little olive oil (from the marinade or a small extra amount) so the pan is oiled but not smoking.
- When the pan is hot, place the marinated portobello caps cap-side down on the grill. While they cook, brush them with the remaining marinade from the bowl to add flavor. Cook 3–4 minutes, until obvious grill marks form.
- Flip the mushrooms and cook 3 more minutes, until tender.
- Remove from the grill pan and serve immediately.
Notes
To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps. I don’t recommend removing the gills as they add a lot to the flavor.
Remove the stalks for easier grilling. Using your fingers gently twist and pull the stalks and they should come right off. For super fresh mushrooms, you’ll have to use a small paring knife to help you remove the stalks.
I recommend enjoying these grilled Portobello mushrooms on the same day, but if you have leftovers then store them in an airtight container in the fridge for up to 2 days.
You can reheat the leftover Portobellos if you like, but I serve them cold the next day.
I like to use olive oil for its flavor, but feel free to substitute it with a neutral oil with a higher smoke point.
Remove the stalks for easier grilling. Using your fingers gently twist and pull the stalks and they should come right off. For super fresh mushrooms, you’ll have to use a small paring knife to help you remove the stalks.
I recommend enjoying these grilled Portobello mushrooms on the same day, but if you have leftovers then store them in an airtight container in the fridge for up to 2 days.
You can reheat the leftover Portobellos if you like, but I serve them cold the next day.
I like to use olive oil for its flavor, but feel free to substitute it with a neutral oil with a higher smoke point.