Grilled Portobello Mushrooms with Balsamic

Balsamic Vinegar marinated Portobello mushroom caps, perfectly grilled, with diced tomatoes and parsley.

📝 Ingredients

• 3 Portobello mushrooms
• 1/4 cup vegetable oil
• 3 tablespoons chopped onion
• 2 tablespoons minced garlic
• 4 tablespoons balsamic vinegar
• diced tomatoes
• fresh parsley (chopped)

👨‍🍳 Instructions

1. 1Remove mushroom stems and discard. Place mushrooms, top side down into a shallow plate or serving dish. Set aside.
2. 2In a separate bowl, add oil, chopped onion, minced garlic and balsamic vinegar and mix all ingredients well.
3. 3Spoon 1/3 of the mixture into each of the mushroom caps.
4. 4Let Portobello mushrooms stand 1 hour to fully marinate.
5. 5Heat a grill on medium heat, typically around 400 degrees.
6. 6Cook mushrooms until hot, about 10 minutes. Please note that if you cook both sides (5 min a piece) that flipping them will result in some of the ingredients fall into out, but also give a nice grill flavor on both sides. Please see full article about deciding which sides to grill and suggestions.
7. 7Remove with tongs and serve mushrooms immediately topped with diced tomatoes and chopped fresh parsley or cilantro.