Grilled Portobello Mushrooms (Printable Version)
# What You'll Need:
01 -
4 large portobello mushrooms
02 -
¼ cup balsamic vinegar
03 -
¼ cup olive oil
04 -
½ teaspoon garlic powder
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
# Step-by-Step Directions:
01 -
Preheat your grill between 350-400°F (175-200°C).
02 -
Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove the stems and gently scrape out the gills with a spoon if desired.
03 -
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper.
04 -
Brush the mushroom caps with the balsamic mixture, ensuring to coat both sides thoroughly.
05 -
Place the mushrooms on the grill, gill side down. Grill for 4-5 minutes on each side, or until tender and lightly charred.
06 -
Remove from the grill and serve hot.
# Helpful Notes:
01 -
Choosing Mushrooms: Pick portobello mushrooms that are firm, clean, and unbruised for the best texture and flavor.
02 -
Grilling Time: Depending on the heat of your grill and the size of your mushrooms, grilling times may vary. Keep an eye on them to prevent burning.
03 -
Serving Suggestions: These grilled portobello mushrooms can be served as a side dish, used as a meat substitute in burgers, or chopped and tossed into salads or pastas.
04 -
Storage: Leftover grilled mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stovetop for best results.