Grilled Portobello Mushrooms
Tender, smoky portobello mushrooms marinated in a tangy balsamic garlic dressing, grilled to perfection. High in fiber, low in carbs, and packed with plant-based protein, this versatile recipe is perfect for burgers, salads, or a quick, satisfying meatless meal.
Equipment
- 1 Grill or Grill Pan
- 1 small mixing bowl
- 1 whisk or fork
- 1 Basting Brush
- 1 Spoon (for scraping mushroom gills)
Ingredients
- 4 large portobello mushrooms
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Grill: Begin by preheating your grill or grill pan to a medium-high heat, ideally between 350°F to 400°F (175°C to 200°C). Ensuring the grill reaches the right temperature is crucial for achieving those perfect char marks and locking in the mushroom’s natural juices. If using a charcoal grill, let the coals turn gray and evenly heated before placing the mushrooms on top.
- Clean the Mushrooms: Take your portobello mushrooms and gently wipe them clean with a damp cloth or paper towel. Avoid rinsing them under water, as mushrooms are porous and can absorb excess moisture, which may affect grilling. Carefully remove the stems by twisting or cutting them off. If you prefer a smoother texture, use a spoon to scrape out the gills on the underside of the mushroom caps.
- Prepare the Balsamic Garlic Marinade: In a small mixing bowl, combine ¼ cup balsamic vinegar and ¼ cup olive oil. Add ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk the ingredients thoroughly until they form a well-blended, slightly thick dressing. This simple yet flavorful marinade will infuse the mushrooms with a rich, tangy, and slightly sweet flavor during grilling.
- Marinate the Mushrooms: Using a basting brush, generously coat both the top and bottom surfaces of each mushroom cap with the balsamic garlic mixture. Make sure every nook and cranny is covered, especially the gill area, so the mushrooms absorb maximum flavor. Allow them to rest for 5–10 minutes while the grill reaches the proper temperature.
- Grill the Mushrooms – First Side: Place the mushrooms on the preheated grill with the gill side facing down. Let them cook undisturbed for 4–5 minutes. This initial grilling step sears the mushrooms, giving them a smoky flavor while creating those beautiful char lines. Avoid pressing down on the mushrooms, as this can squeeze out their natural juices and dry them out.
- Grill the Mushrooms – Flip and Finish: Carefully flip each mushroom using tongs, placing the smooth side down. Grill for an additional 4–5 minutes, or until the mushrooms are tender but still hold their shape. Check for a slight caramelization and char on the surface, which adds a depth of flavor. Depending on your grill’s heat and the size of your mushrooms, you may need an extra minute or two for optimal tenderness.
- Remove and Rest: Once grilled to perfection, transfer the mushrooms to a serving plate. Allow them to rest for 2–3 minutes. This step lets the juices redistribute, ensuring each bite is juicy and flavorful. Resting also slightly cools the mushrooms, making them easier to handle if using in sandwiches or salads.
- Serve and Enjoy: Serve the grilled portobello mushrooms hot as a side dish, a main course, or a meatless burger alternative. They pair beautifully with grains, salads, pasta, or even as a standalone snack. Optionally, drizzle any leftover balsamic garlic marinade over the top for an extra burst of flavor.
Notes
- Mushroom Selection Matters: Choose firm, large portobello mushrooms with smooth caps and no bruising. Fresh mushrooms yield better texture and richer flavor.
- Gills Optional: Scraping the gills is optional but recommended if you prefer a cleaner texture or are adding mushrooms to salads or burgers.
- Grill Heat Tips: Maintain medium-high heat to achieve even cooking and nice grill marks without burning. Adjust cooking time for larger or smaller mushrooms.
- Marinade Variation: For extra flavor, add a teaspoon of Dijon mustard, soy sauce, or fresh herbs like thyme or rosemary to the marinade.
- Cooking Tools: Use tongs to flip mushrooms gently, avoiding damage to the delicate caps. A silicone basting brush works best for even coating.
- Resting Enhances Flavor: Let mushrooms rest for a few minutes after grilling; this locks in moisture and improves texture.
