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Grilled Portobello Mushrooms with Herb Balsamic Marinade

This dish features large, meaty portobello mushroom caps that are cleaned, marinated in an herb-infused balsamic mixture, and grilled until tender and smoky. The final result is a juicy, flavorful mushroom with a slightly smoky, earthy aroma and a tender, biteable texture, perfect for serving as a main or side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 4 large Portobello mushroom caps firm and meaty, with smooth dark surface
  • 3 tablespoons olive oil for brushing and marinade
  • 2 cloves garlic minced fresh garlic
  • 1 teaspoon fresh thyme or rosemary chopped
  • 1 tablespoon balsamic vinegar for marinade
  • to taste salt and freshly cracked black pepper for seasoning
  • 1 teaspoon lemon juice brightens the flavor at the end

Equipment

  • Grill or grill pan
  • Basting brush
  • Small Mixing Bowl
  • Spoon
  • Paper towels or clean cloth

Method
 

  1. Gently scrub the mushroom caps with a damp cloth or a sturdy brush to remove dirt, paying special attention to the gills underneath. Pat dry with paper towels.
  2. In a small bowl, whisk together olive oil, minced garlic, chopped herbs, balsamic vinegar, and a pinch of salt and pepper to create a flavorful marinade.
  3. Brush the mushroom caps generously with the marinade, making sure to coat the tops and sides evenly. Let them sit for about 10 minutes to absorb the flavors.
  4. Preheat your grill or grill pan to medium-high heat until hot. Lightly oil the grates to prevent sticking.
  5. Place the mushroom caps flat side down on the grill. Grill for about 4-5 minutes, until they start to soften and develop grill marks.
  6. Gently flip the mushrooms using tongs and continue grilling for another 4-5 minutes, listening for a gentle sizzle and watching for tender, juicy flesh.
  7. Remove the mushrooms from the grill once they are tender and slightly charred around the edges. Squeeze a splash of lemon juice over them for brightness.
  8. Serve the grilled portobello mushrooms hot, with a smoky aroma and a tender, juicy bite that showcases their earthy flavor.