Description

Grilled Portobello Mushrooms are a savory, meaty, and satisfying plant-based option that’s perfect as a main course, side dish, or burger alternative. They’re rich in umami flavor and incredibly easy to prepare.

Ingredients

4 large portobello mushroom caps
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce or tamari
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Optional: 1 teaspoon fresh herbs, 1 tablespoon lemon juice, ¼ teaspoon smoked paprika, or crushed red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Clean the mushroom caps by wiping with a damp paper towel and remove the stems.
In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic, salt, and pepper (plus any optional seasonings).
Brush the marinade over both sides of the mushrooms or let them marinate for 15–30 minutes.
Preheat grill to medium-high heat (about 400°F) and lightly oil the grates.
Place mushrooms gill-side down on the grill and cook for 4–5 minutes.
Flip and grill another 4–5 minutes until tender and grill marks appear.
Remove from heat and let rest a few minutes before serving.

Notes

Do not over-marinade, as mushrooms can become soggy.Remove gills for cleaner presentation, though they are edible.Perfect as a burger substitute or served over salads and grains.Leftovers are great cold in wraps or reheated in a skillet.Best enjoyed fresh; freezing is not recommended.

Nutrition

Serving Size: 1 mushroom cap
Calories: 70
Sugar: 2g
Sodium: 220mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg