RCI-VG.004.0625.002
Grilled Portobello Mushrooms
are large mushrooms that can be prepared as a vegetarian entrée. They can substitute for hamburger patties, or be eaten alone.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 medium
- 4 teaspoons
- balsamic vinegar -- wine2 teaspoonsor herbed vinegar is also fine
- 1 clove
- ⅛ teaspoon
- ⅛ teaspoon
Method
1
Clean the portobello mushroom caps with a damp cloth to remove any dirt, then gently remove the stems if desired.
2 minutes
2
In a small bowl, whisk together olive oil, minced garlic, salt, and pepper to create a marinade.
2 minutes
3
Brush both sides of each portobello cap generously with the olive oil and garlic marinade, ensuring even coverage.
3 minutes
4
Allow the mushrooms to marinate at room temperature so the flavors can penetrate the caps.
15 minutes
5
Preheat your grill or grill pan to medium-high heat, lightly oiling the grates to prevent sticking.
5 minutes
6
Place the mushroom caps gill-side down on the hot grill and cook until grill marks form and the caps begin to soften.
4 minutes
7
Flip the mushrooms gill-side up and continue grilling until they are tender, juicy, and fully cooked through.
4 minutes
8
Remove the mushrooms from the grill, season with an additional pinch of salt and pepper if needed, and let them rest briefly before serving.
2 minutes