Grilled Portobello Mushrooms

Juicy, meaty portobello mushrooms marinated in a savory blend of garlic, balsamic vinegar, and fresh herbs, then grilled to smoky, tender perfection with beautifully charred edges.

📝 Ingredients

• 4 portobello mushrooms
• 1/3 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

👨‍🍳 Instructions

1. 1Prepare the Mushrooms - Cut off the stems, then use a spoon to scoop out the brown gills. Use a damp paper towel to gently wipe any dirt off the surface.
2. 2Score the Mushrooms - Use the tip of a paring knife to cut a ½-inch crosshatch pattern on the tops of the mushroom caps, about 1/16-inch deep scores.
3. 3Make the Marinade - In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, salt, pepper, and garlic powder.
4. 4Marinate the Mushrooms - Add mushrooms to a large plastic bag or baking dish. Turn to coat in the marinade and allow to sit for 30 to 60 minutes.
5. 5Grill the Mushrooms - Barbecue Method: Preheat grill over medium-high heat 350 to 400ºF (177 to 204ºC). Clean the grill, then carefully grease the cooking grates with tongs and a paper towel dipped in oil. Remove the mushrooms from the marinade, then place them on the hot grill, cap-side down. Cover and cook, 4 to 6 minutes. Flip and cook covered for 3 to 5 minutes.Grill Pan Method: Cook mushrooms on a grill pan heated over medium-high heat. Grease the grates with oil, then cook for 4 to 5 minutes. Flip and cook until mushrooms are tender, about 2 to 3 minutes.