Balsamic Grilled Portobello Mushrooms
User Reviews
5
Balsamic Grilled Portobello Mushrooms
Description
Balsamic Grilled Portobello Mushrooms use a marinade of aged balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt to accentuate the mushroom's meaty texture. After cleaning and removing the stems and gills, the mushrooms are brushed with marinade and grilled over medium heat. Starting gill side down sears the mushrooms to a tender, browned surface, while flipping them ensures even cooking. The marinade adds a mellow acidity and subtle garlic aroma that complements the distinct flavor of portobellos.
The finished mushrooms are garnished with chopped parsley and can be served warm or at room temperature. They work well as a side dish, vegetarian main, or part of a cold antipasto plate paired with cheeses and cured meats. The grilling process draws out moisture and softens the mushrooms without making them mushy.
The recipe recommends using aged balsamic for depth and advises gentle pressing during grilling to promote even cooking without breaking the mushrooms. Storing leftovers in an airtight container keeps them fresh for 3 to 4 days, and they can be enjoyed cold or reheated briefly. Removing the stems and scraping out the gills prevents bitterness and dark liquid release, preserving a cleaner taste and appearance.
Ingredients
- 2 tablespoons balsamic vinegar aged
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 4 portobello mushrooms
- 2 tablespoons parsley for garnish, chopped
Instructions
- In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
- Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
- Using a pastry brush, coat the gill side with about a third of the marinade.
- Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
- Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
- When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
- Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
- Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.
Notes
- Use aged balsamic vinegar to avoid excessive acidity and enhance flavor complexity.
- Gently press mushrooms after initial grilling to encourage even cooking, but handle them carefully to prevent damage.
- Remove stems and scrape out gills to reduce toughness and dark liquid release.
- Leftovers keep well refrigerated up to 3-4 days and can be served cold or reheated.
- Consider including leftovers on an antipasto plate with meats and cheeses for a varied spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1mushroom | |
| Calories | 96kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 300mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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