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Grilled Portobello Mushrooms
Delicious grilled portobello mushrooms are brushed with a tasty marinade of balsamic vinegar, olive oil, lemon juice and garlic.
Servings 4 servings
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon Diamond Crystal 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. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
Brush the gill side with the marinade.
Heat a 2-burner griddle, a grill pan or an outdoor grill on medium heat. Grease the grill.
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 the marinade.
Flip the mushrooms. Grill 4-5 minutes on the second side, until browned and tender. Serve immediately.
Serving: 1grilled portobello | Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Sodium: 300mg | Fiber: 2g | Sugar: 2g