Delicious grilled portobello mushrooms are brushed with a tasty marinade of balsamic vinegar, olive oil, lemon juice and garlic.
I love grilled portobello mushrooms almost as much as I love grilled eggplants. They are flavorful, toothsome – almost “meaty.”
Indeed, grilled portobello mushrooms are so flavorful and substantial, that you can easily serve them as a main course. Just add a couple of side dishes. Such as mashed cauliflower and olive oil broccoli salad.
The marinade is simple – balsamic vinegar, olive oil, lemon juice and garlic. But it’s very tasty and truly enhances the deeply earthy flavor of the mushrooms.
If you’d like, you can use these grilled portobello mushrooms to make tasty portobello burgers. Try 90-second bread for a gluten free and low carb bun.
You can keep leftovers for 2-3 days in the fridge. But I don’t like to reheat the leftovers. Instead, the next day I make myself an antipasto plate with cold leftover grilled portobellos, meats and cheeses, drizzled in good olive oil. Yum!
I really like portobello mushrooms and make them often. If you like them too, you should definitely check out a few of my other portobello recipes. My favorites are portobello baked eggs and spinach stuffed portobellos.
Grilled Portobello Mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 4 large portobello mushroom caps
- Olive oil spray
- In a small bowl, whisk together the marinade ingredients.
- Wipe the mushrooms clean with a damp paper towel.
- Brush the mushrooms gills with the marinade.
- Heat a 2-burner griddle, a grill pan or an outdoors grill on medium heat. Spray the grill with olive oil spray.
- Place the mushrooms, gill side down, on the pan. Press gently to flatten. Grill 5 minutes.
- While the gill side is grilling, brush the tops of the mushrooms with marinade.
- Flip the mushrooms. Grill 4-5 minutes on the second side, until browned and tender. Serve immediately.