GRILLED PORTOBELLO MUSHROOMS

GRILLED PORTOBELLO MUSHROOMS

Grilled Portobello mushrooms offer a rich, meaty texture, making them an ideal vegetarian or vegan dish choice. , These mushrooms are flavoured with a simple olive oil blend—balsamic vinegar and garlic. Serve them as a main course, a side dish, or even as a substitute for meat in burgers. With minimal prep and quick cooking time, this recipe is convenient and delicious, perfect for weeknight dinners or outdoor barbecues. Enjoy these mushrooms alone, or pair them with your favourite sides.

RECIPE CATEGORY

Lunch, Dinner, Entrée, Side, Appetisers

SERVING SIZE

1

CUISINE

American, Mediterranean, British, Californian, Australian/New Zealander

PREPARATION / TECHNIQUES

5 Ingredients or Less, Grill, Marinate, Quick & Easy, Barbecue

OCCASION / HOLIDAY

Backyard BBQ, Summer, Family Dinner, Picnic, Vegan Gathering, Valentine’s Day

SPECIAL CONSIDERATION / DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Kosher, Low Cholesterol, Low Fat, Low Sodium, Low/No Sugar, Organic, Quick & Easy, Vegan, Vegetarian, Wheat / Gluten-Free

DISH TYPE

Entrée, Side, Appetisers

INGREDIENTS FOR GRILLED PORTOBELLO MUSHROOMS

• 1 large Portobello mushroom cap

• 1/2 tbsp olive oil

• 1 tsp balsamic vinegar

• 1 clove garlic, minced

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 70 kcal

• Protein: 2g

• Carbohydrates: 5g

• Sugars: 2g

• Fat: 5g

• Saturated Fat: 1g

• Sodium: 90mg

• Fibre: 2g

• Vitamin D: 25% of Daily Value (DV)

• Potassium: 300mg

PREPARATION FOR GRILLED PORTOBELLO MUSHROOMS

1. Prepare the Marinade: Whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl.

2. Marinate the Mushroom: Gently clean the Portobello mushroom cap with a damp cloth. Place the mushroom in a shallow dish, gill side up, and pour the marinade over it. Let it marinate for at least 15-20 minutes, occasionally spooning the marinade over the mushroom to ensure even coverage.

3. Preheat the Grill: Preheat your grill to medium-high heat.

4. Grill the Mushroom: Place the marinated mushroom cap on the grill, gill side down first. Grill for 4-5 minutes on each side or until the mushroom is tender and has excellent grill marks.

5. Serve: Remove from the grill and serve immediately. Enjoy the grilled Portobello as a main dish, side, or hearty topping for salads or sandwiches.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS FOR GRILLED PORTOBELLO MUSHROOMS

• Don’t Overcook: Portobello mushrooms can become too soft if overcooked. Grill just until tender for the best texture.

• Marinating Time: Marinating the mushroom for up to an hour in the fridge for deeper flavour.

• Grill Marks: Avoid moving the mushroom around too much while it cooks to get perfect grill marks.

VARIATIONS

• Stuffed Portobello: Add a mixture of breadcrumbs, herbs, and cheese to the gill side of the mushroom before grilling for a stuffed version.

• Spicy Twist: Add a pinch of crushed red pepper flakes to the marinade for a spicy kick.

• Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the marinade for an aromatic touch.

PREPPING AND STORAGE

• Fridge: Store leftover grilled mushrooms in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the grill until warmed through.

• Freezer: You can freeze grilled mushrooms for up to 2 months. Thaw overnight in the fridge before reheating.