This grilled portobello mushrooms recipe is a simple 15-minute facet dish! A easy balsamic marinade fills the mushrooms with scrumptious savory taste.
I make these grilled portobello mushrooms on repeat all summer time. They’re such a simple facet dish—meaty, savory, and prepared in simply quarter-hour on the grill. Their edges are frivolously crisp and properly charred, whereas their insides keep completely juicy. A fast balsamic marinade fills them with wealthy, smoky, tangy taste.
Under, I’m sharing my suggestions and tips for easy methods to grill portobello mushrooms, my go-to seasoning, and my favourite methods to serve them. They’re the kind of ultra-flavorful, tremendous easy facet dish I feel everybody ought to have of their again pocket in summer time. Strive them in your subsequent cookout or any time you’re firing up the grill!
My Grilled Portobello Mushroom Marinade
This recipe begins with a easy portobello mushroom marinade. It’s a mix of olive oil, balsamic vinegar, tamari or soy sauce, garlic powder, smoked paprika, and salt and pepper.
When you’ve made a few of my different mushroom recipes (see these roasted mushrooms or these mushroom burgers), you recognize that I like seasoning mushrooms with tamari and balsamic. The tamari brings out the umami notes of the mushrooms, whereas the balsamic provides a scrumptious candy tang. Collectively, I feel they make the mushrooms style like the most effective variations of themselves—intensely savory and complicated.
I additionally add garlic powder and smoked paprika to this recipe for further savory taste and smoky depth.
Tip: Don’t be tempted to exchange the garlic powder with minced garlic. I realized the exhausting means that the recent garlic will burn on the grill!
Grill Portobello Mushrooms
1. Clear the mushrooms. Break or slice off the stems, then wipe the mushrooms with a humid paper towel to take away any dust or particles. I don’t take away the gills after I’m grilling portobello mushrooms, however when you’d wish to, you should use a small spoon to scrape them out of the mushroom caps.
2. Season the mushrooms. Place them on a big rimmed baking sheet or in a big bowl and drizzle them generously with olive oil, tamari, and balsamic.
You’ll discover that I don’t present precise measurements for these components within the recipe under. After making this recipe numerous instances through the years, I merely don’t suppose they’re vital! Drizzle the mushrooms with sufficient oil, tamari, and vinegar to moisten them nicely on all sides, then sprinkle with the garlic powder, smoked paprika, salt, and pepper and rub along with your fingers to coat.
3. Grill the mushrooms. Preheat a grill or grill pan to medium. Add the mushrooms to the grill and cook dinner for five to 7 minutes per facet, or till they’re tender, juicy, and charred.
Tip: Grill gill facet up first. The mushrooms will soften as they cook dinner on the primary facet and lose a few of their domed form. By the point you flip the mushrooms, they’ll be flat sufficient for the gills to make full contact with the grill.
Methods to Serve Grilled Portobello Mushrooms
These grilled portobello mushrooms are a scrumptious, straightforward summer time facet dish! Serve them alongside something you’re grilling, like veggie burgers or black bean burgers. In addition they pair nicely with summer time pastas like this zucchini pasta or pasta puttanesca.
You can even flip them into grilled mushroom burgers. Serve the portobellos on hamburger buns along with your favourite fixings, like tomato, lettuce, onion, and/or sliced cheese.
Sliced grilled portobello mushrooms are a terrific taco filling too. I like them in these mushroom tacos for a recent, enjoyable summer time dinner.
When you’re serving them as a facet dish, get pleasure from them plain, garnished with recent herbs like parsley or chives, or with a tasty sauce on the facet. I can’t get sufficient of them with this tangy chimichurri sauce on high!
Retailer
Retailer leftovers in an hermetic container within the fridge for as much as 3 days.
Take pleasure in them at room temperature, or reheat them on the stovetop or within the microwave earlier than serving.
Extra Grilled Greens to Strive
When you love these grilled portobello mushrooms, attempt grilling one in every of these veggies subsequent:
Grilled Portobello Mushrooms
Serves 4
- 4 giant portobello mushrooms
- Further-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari or soy sauce, for drizzling
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Sea salt and freshly floor black pepper
- Chopped recent parsley, for garnish
Forestall your display screen from going darkish
-
Put together the mushrooms by eradicating the stems and cleansing the caps with a humid fabric or paper towel.
-
Place the mushrooms on a rimmed plate and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with the garlic powder, paprika, and pinches of salt and pepper. Use your fingers to rub the seasonings into the mushrooms, coating them on either side. In the event that they really feel dry, moisten them with extra oil, balsamic, and/or tamari.
-
Warmth a grill or grill pan to medium warmth. Place the mushrooms, gill facet up, onto the grill. Prepare dinner for five to 7 minutes per facet, or till the mushrooms are tender and charred.
-
Season to style, garnish with parsley, and serve.
Gluten-free be aware: Use licensed gluten-free tamari to make this recipe gluten-free.
