Grilled Portobello Mushrooms
Meaty portobello mushrooms do double duty as a side and as a vegetarian main dish, and grilling adds a smoky layer of flavor that makes them next-level delicious.
Servings: 4
Ingredients
- 4 large portobello mushrooms
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- fresh parsley or basil for garnish, optional
Instructions
- Use a spoon to scrape the black gills from the mushroom. Twist out the stem to remove. Brush off any dirt with a soft brush or damp paper towel. Do not soak or rinse mushrooms because they absorb water.4 large portobello mushrooms
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, thyme, salt and pepper.3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Place the portobello mushrooms in a shallow dish, top side up. Brush the mushroom caps with the balsamic vinegar mixture, ensuring they are well coated. Flip them over and brush the bottom sides. If you have any extra marinade, pour it into the mushroom caps. Let them marinate for 10 to 15 minutes to absorb the flavors.
- Meanwhile, preheat the grill or a grill pan on medium heat.
- Once the grill is heated, place the mushrooms on the grill. Reserve any leftover marinade for basting. Grill the mushrooms for 5 to 7 minutes on each side, or until they are tender and grill marks appear. While grilling, baste the mushrooms with the remaining marinade occasionally to keep them moist and flavorful.
- Garnish with fresh parsley or basil if desired, and serve hot.fresh parsley or basil for garnish, optional
Video
Notes
Cheese and Spinach Stuffed Mushrooms
Ingredients for filling
- 4 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese (about 4 ounces)
- 1 clove garlic, grated or finely minced
- 2 cups firmly packed fresh spinach, finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground pepper
Instructions
- Marinate mushrooms as directed above. Mix cream cheese, Parmesan, garlic, spinach, salt and pepper until combined. Fill mushrooms evenly with cheese mixture.
- Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes. If grilling season is over, bake the mushrooms in a preheated oven (425°F) for 10 minutes, or until cheese is bubbling. Transfer to a serving dish and serve immediately.
Nutrition
Serving: 1mushroom | Calories: 124kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 302mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
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