Grilled Marinated Portobello Mushroom

Grilled Marinated Portobello Mushroom

These succulent grilled portobello mushrooms are marinated in a savory blend of balsamic vinegar, herbs, and spices that transforms them into a meaty, flavorful dish. Perfect as a vegetarian main course, burger substitute, or impressive side dish that's ready in just 30 minutes.

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Course: Appetizer, Side Dish

Cuisine: Vegetarian

Keyword: Vegan, Vegetarian

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

Calories: 45kcal

Equipment

Baking Dish

Whisk

Ingredients

For the Mushrooms:

- 4 large portobello mushrooms stems and gills removed, wiped clean

For the Marinade:

¼ cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary or ½ teaspoon dried
1 teaspoon garlic powder
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper optional
Canola or vegetable oil for grilling

Instructions

In a shallow dish, whisk together balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne pepper until well combined.
Add portobello mushrooms to the marinade, ensuring both sides are coated. Marinate for 5 minutes per side, or up to 30 minutes for deeper flavor.
Heat grill to medium temperature and brush grill grates with canola or vegetable oil to prevent sticking.
Remove mushrooms from marinade and reserve the remaining liquid for basting.
Grill mushrooms for 3-4 minutes per side, basting with reserved marinade during cooking.
Cook until mushrooms are caramelized and golden brown with visible grill marks.
Serve warm as desired, optionally with avocado sauce or as burger patties.

Notes

Remove gills with a spoon to prevent the mushrooms from becoming too watery and to avoid a bitter taste

Don't skip the oil on the grill grates - mushrooms can stick easily due to their moisture content

Longer marinating time (up to 30 minutes) greatly enhances flavor depth and umami taste

These mushrooms work excellently as burger patties when served on buns with traditional toppings

Leftover grilled portobellos can be refrigerated for up to 3 days and used in salads, pasta, or sandwiches

For indoor cooking, use a grill pan or cast iron skillet over medium-high heat with the same timing

Nutrition