Grilled Portobello Mushrooms with Balsamic
Large portobello mushrooms marinated in garlic and herbs, grilled until tender with caramelized edges. A meaty vegetable side for any outdoor meal.
Prep: 15 min
Cook: 12 min
Servings: 4
Ingredients
- 8 caps (2 lbs) portobello mushroom caps
- 4 tbsp olive oil extra virgin
- 3 tbsp balsamic vinegar
- 4 cloves garlic minced
- 2 tbsp fresh thyme
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice fresh
Instructions
- Clean mushroom caps with a damp paper towel and scrape out dark gills with a spoon. Pat dry.
- Whisk together olive oil, balsamic vinegar, minced garlic, fresh thyme, salt, and black pepper to make marinade.
- Arrange mushroom caps in a shallow dish and brush generously with marinade on both sides. Let sit 10-15 minutes.
- Preheat grill to medium-high heat (375-400°F). Place mushroom caps gill-side down on grill and cook 4-5 minutes until golden.
- Flip caps and grill 4-5 minutes more until tender and caramelized with light char marks.
- Transfer to serving platter. Drizzle with any remaining marinade, sprinkle with fresh parsley and squeeze of lemon juice.