Easy Grilled Portobello Mushrooms Recipe
Ah, portobello mushrooms! The gourmet darlings of the fungi kingdom, celebrated for their substantial size and meaty texture. They belong to the same family of mushrooms as criminis, otherwise known as baby bellas, but are grown to full maturity, which results in large and robust caps. This makes them perfect for grilling and is where my easy recipe comes into play! When these meaty mushrooms meet the grill, magic happens! As they sizzle away, they char slightly and soak up the flavors of my zesty balsamic dressing, which makes them incredibly delicious and versatile. You can serve them like burgers between buns with cheese, on top of pasta, or even filled with creamed spinach. Whether you’re a vegan seeking a meat-free option or a die-hard carnivore looking to diversify your palate, these grilled portobello mushrooms are a must-try!
Large Portobello Mushrooms – These sizable mushrooms have a meaty texture that is perfect for grilling. Balsamic Vinegar – Adds a zesty touch of acid that enhances the natural flavor of the mushrooms. Olive Oil – Adds a bit of flavor and helps to keep the mushrooms moist during grilling. It also helps to prevent them from sticking to the grill grates. Garlic Powder – A sprinkle of garlicky goodness is used to add some depth. This recipe is one instance where garlic powder is a better option over fresh garlic cloves. Seasonings – Salt and black pepper are needed to season the balsamic mixture.
You don’t need any fancy cooking skills to make this incredibly easy recipe. With just a few simple ingredients and steps, you can create a mouthwatering dish in no time! To begin, you need to oil the grates of your grill to keep the mushrooms from sticking. Then preheat it to 350 to 400°F (175 to 200°C). The grill must be hot to get a good char on the mushrooms and produce the most flavor. Next, you need to prep your mushrooms for grilling! First, wipe the caps with a damp paper towel or cloth to remove any dirt. Next, remove the stems and then use a spoon to scrape out the gills if you don’t like their texture. This step gives the grilled mushrooms a more refined look and better texture. After you’ve cleaned all your mushrooms, make the dressing by whisking the balsamic vinegar, olive oil, garlic powder, salt, and black pepper together in a small bowl. Feel free to add more herbs or spices if you like. Just make sure to use a whisk and incorporate all the ingredients well. Once the dressing is made, brush your mushroom caps with the mixture, making sure to coat both sides well. Then lay your mushrooms on the hot preheated grill and cook them for 4 to 5 minutes on each side. When they are done, your mushrooms should be tender and slightly charred, but not burnt.
Storage
You can store leftover grilled portobello mushrooms in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in the oven or briefly in the microwave. Leftovers are also wonderful cold on top of green salads.
Other Mushroom Recipes To Try
Stuffed Portobello Mushrooms Vegetarian Stuffed Mushrooms Crispy Baked Parmesan Garlic Breaded Mushrooms Italian Roasted Mushrooms and Veggies Garlic Butter Mushrooms Bacon and Parmesan Stuffed Mushrooms
