Balsamic-Ginger Grilled Portobello Mushrooms
User Reviews
5
Balsamic-Ginger Grilled Portobello Mushrooms
Description
This recipe combines balsamic vinegar, olive oil, and freshly grated ginger to create a marinade that accentuates the natural umami and meaty qualities of large Portobello mushrooms. Additional seasoning with salt, black pepper, and Italian herbs or Herbs de Provence complements the marmalade-like balsamic and the zing of ginger.
After marinating for 10 to 20 minutes, the mushrooms are grilled gill-side up on medium-high heat, allowing the flavors to soak in while developing grill marks. They are flipped carefully to cook through while retaining juiciness. The marinade is spooned periodically over the mushrooms during grilling to enhance moisture and taste. The result is tender, juicy mushrooms with a balance of sweet balsamic, pungent ginger, and herbal seasonings.
These grilled mushrooms work well as a vegetarian main, side dish, or burger alternative, providing robust flavor and texture from simple ingredients and a straightforward grilling technique.
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoons ginger peeled and grated, fresh
- salt black pepper, and Italian seasoning to taste, sea salt
- 4 portobello mushrooms stems removed, large
Instructions
- Whisk together the balsamic vinegar, olive oil, and ginger together in a bowl until well combined.
- Place the portobello mushrooms in a zip lock bag (or casserole dish or tupperware container) and pour the balsamic-ginger marinade over them. Spoon the marinade over the mushrooms so that the whole mushroom is coated. Sprinkle both sides of each mushroom with salt, black pepper, and Italian seasoning or Herbs de Provence. Allow mushrooms to marinate 10 to 20 minutes, spooning the marinade over them periodically.
- Preheat the grill to medium-high. Place mushrooms gill-side up on the grill and pour any remaining marinade over the gills of each mushroom. Sprinkle with salt and pepper and cover the grill. Cook until mushrooms are very juicy and grill marks appear, about 5 to 8 minutes.
- Use tongs to carefully flip the mushrooms (Note: the juices will spill over the grill and may cause it to flame up, so be very cautious when flipping). Cook an additional 5 to 8 minutes, until mushrooms are soft on the inside and crispy on the outside.
- Transfer mushrooms to a cutting board, slice into ¼-inch thick slices and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1Portobello (of 4) | |
| Calories | 216kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 32mg | 1% |
| Potassium | 638mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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