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Grilled Portobello Mushrooms

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Juicy, umami-rich portobello mushroom caps marinated in a garlicky balsamic mixture and seared over high heat for a quick, flavor-packed vegan main or side.

Ingredients

Scale
  • 4 large portobello mushroom caps, stems removed
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 Tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp dried Italian seasoning
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp freshly ground black pepper
  • 2 Tbsp chopped fresh parsley, for garnish (optional)

Instructions

  1. Wipe mushrooms clean with a damp towel and, if desired, use a spoon to scrape out the gills for milder flavor.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, soy sauce, Italian seasoning, salt, and pepper.
  3. Place mushroom caps gill-side up in a shallow dish. Spoon or brush the marinade over and inside each cap, turning to coat. Marinate 10–15 minutes while the grill heats.
  4. Preheat grill (or grill pan) to medium-high heat, about 400 °F / 200 °C. Lightly oil grates.
  5. Shake excess marinade from mushrooms and place them gill-side down. Grill 4–5 minutes.
  6. Flip and grill another 4–5 minutes, basting with remaining marinade, until tender and nicely charred.
  7. Transfer to a platter, sprinkle with parsley, and serve hot as steaks, burger “patties,” or a hearty side.

Notes

  • For smokier depth, add 1⁄2 tsp smoked paprika to the marinade.
  • Over-marinating (30 + minutes) can make the caps too soft; stick to 10–15 minutes.
  • Leftovers slice well for salads, wraps, or tacos.
  • If avoiding oil, replace olive oil with 2 Tbsp vegetable broth and grill on foil to prevent sticking.

Nutrition

Keywords: grilled portobello mushrooms, vegan grilling, mushroom steak, barbecue, summer side

Find it online: https://zesticook.com/grilled-portobello-mushrooms/