Grilled portobello mushrooms

How to make the best Grilled Portobello Mushrooms. Simple recipe that’s perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Prep: 10 mins

Cook: 6 mins

Total: 25 mins

Servings: 4 servings

Ingredients

  • 4 large portobello mushrooms stems and gills removed, wiped clean
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional, plus additional to taste
  • Canola or vegetable oil for grilling
  • Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers so you can serve them with buns, cheese, and your favorite fresh toppings like spinach, tomato, and avocado

Instructions

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.

  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Notes

  • Grilled mushrooms are best enjoyed the day they are made but can last for a few days in the refrigerator. I like to cut up the leftovers, then mix them with scrambled eggs for a quick healthy lunch.
  • Nutritional information calced with 1/2 the marinade, since much is discarded. Nutritional information is provided as a good-faith estimate. If you'd like to make any changes to the calculation, you can do so for free at myfitnesspal.com.

Nutrition

Serving: 1(of 4)Calories: 60kcalCarbohydrates: 9gProtein: 3gFat: 2gFiber: 1gSugar: 7g

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By Erin Clarke

I started Well Plated by Erin back in 2012, when my husband was in law school. I was in a new city where the one person I knew was in a serious relationship with the library, and I needed a casual hobby to keep myself occupied while he cuddled with his books.

I grew up baking with my grandmothers in the Midwest and always had an interest in cooking, so I turned to the kitchen in my free time. I checked out cookbooks from the library and started to recreate healthy versions of the dishes I remembered my grandmothers making. Soon, I became wild about coming up with lighter twists on those comfort foods that tasted just as delicious.

We were on a tight student budget so we couldn’t afford the “fancy” specialty grocery stores. I decided that didn’t matter; I could cook us healthy food that tasted great without spending a fortune. I started my blog as a way to record and share the recipes I was making with family and friends.

Just two and a half years after launching my blog, I quit my full-time consulting job to pursue my blog exclusively. My “hobby” had ignited a fire. Not only did I want to eat healthy recipes that tasted fantastic, I wanted to teach others to do the same.

Eating “healthy” is too often depicted as being hard, expensive, and bland. NOT TRUE. I’m fiercely passionate about creating recipes that are easy to make, affordable, and that most importantly of all, taste incredible.

I never imagined that blogging would be my full time career, but I am tremendously grateful. Millions of people visit this site every month and make my recipes every day; it’s both incredibly humbling and a responsibility that I take seriously.

(Source: wellplated.com; July 21, 2021; https://tinyurl.com/2eyc8cw4)
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