Grilled Portobello Mushrooms

5 from 1 vote

Grilled Portobello Mushrooms

Indulge in the smoky, tangy delight of my Grilled Portobello Mushrooms. Marinated in a delicious mix of balsamic vinegar, olive oil, and a sprinkle of garlic, these juicy and tender mushrooms are grilled to perfection.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: grilled portobello mushrooms, portobello mushrooms

Servings:

Calories: 153kcal

Author: Joanna Cismaru

Ingredients

4 large portobello mushrooms
¼ cup balsamic vinegar
¼ cup olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat your grill between 350-400°F (175-200°C)
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 you don't like their texture.
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, salt, and pepper.
Brush the mushroom caps with the balsamic mixture, making sure to coat both sides.
Place the mushrooms on the grill, gill side down. Grill for 4-5 minutes on each side, or until tender and lightly charred.
Remove from the grill and serve hot.

Notes

Choosing Mushrooms: Pick portobello mushrooms that are firm, clean, and unbruised for the best texture and flavor.
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.
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.
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.

Nutrition