Grilled Portobello Mushrooms

5 from 1 vote

These meaty, savory Grilled Portobello Mushrooms are the ultimate easy main course or side dish. Marinated in a rich balsamic and garlic blend, they cook up tender, juicy, and full of incredible umami flavor in just 10 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 people

Course: Main Course, Side Dish

Cuisine: American

Calories: 165

Ingredients Equipment Method Nutrition Notes

Ingredients

2 large portobello mushroom caps Stems removed, wiped clean
3 tablespoons balsamic vinegar Aged balsamic works best
2 tablespoons olive oil Extra virgin
2 cloves garlic Minced finely
1 tablespoon soy sauce Or tamari for gluten-free
1 tablespoon fresh parsley Chopped, for garnish

Equipment

1 Grill or grill pan For cooking the mushrooms
1 Pastry brush For basting
1 Tongs For flipping

Method

In a shallow bowl, whisk together the balsamic vinegar, olive oil, minced garlic, and soy sauce until well combined.
Wipe the mushroom caps clean with a damp paper towel and place them in the bowl with the marinade.
Brush the marinade generously over both sides of the caps and let them sit at room temperature for 10 minutes.
Preheat your grill or a grill pan over medium-high heat and lightly oil the grates.
Place the mushrooms on the grill, gill-side up, and cook for 5 minutes, basting with extra marinade.
Flip the mushrooms carefully and cook for another 3 to 5 minutes until tender and caramelized.

Nutrition

Serving: 150gCalories: 165kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 455mgPotassium: 450mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the best texture. Do not rinse the mushrooms under running water; wipe them with a damp cloth instead.

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