Description
A quick and flavorful plant-based recipe, these grilled portobello mushrooms are marinated in balsamic vinegar, soy sauce, and herbs, then grilled to juicy perfection. Perfect as a main dish, side, or burger alternative.
Ingredients
4 large portobello mushrooms, stems and gills removed, wiped clean
¼ 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
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper (optional)
Canola or vegetable oil for grilling
Optional for serving: Herby Avocado Sauce, buns, spinach, tomato, avocado
Instructions
1. In a shallow dish, whisk together balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Adjust seasoning as desired.
2. Add mushrooms, turning to coat. Let sit for 5 minutes, flip, then sit another 5. Marinate up to 30 minutes for more flavor.
3. Preheat grill or skillet to medium heat (350–400°F). Brush grill with oil to prevent sticking.
4. Remove mushrooms, shake off excess marinade. Reserve marinade for basting.
5. Grill mushrooms 3–4 minutes per side, brushing with marinade as they cook.
6. Remove from grill. Serve with toppings or in buns as mushroom burgers.
Notes
Grilled mushrooms are best enjoyed fresh but can be refrigerated for up to 3 days.
Leftovers pair well with scrambled eggs or can be chopped into wraps, salads, or grain bowls.
Nutrition is calculated with half of the marinade since much is discarded.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Mushroom Recipes
- Method: Grilling
- Cuisine: American