Grilled Portobello Mushrooms
Serves 4
This grilled portobello mushrooms recipe is an easy, delicious summer side dish! A simple balsamic marinade fills the mushrooms with rich, savory flavor and keeps them nice and juicy on the grill.I often season the mushrooms right before grilling, but if you'd like to get ahead, you can add them to the marinade up to a day in advance and store them in the fridge until you're ready to grill.
Ingredients
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari or soy sauce, for drizzling
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Sea salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
- Place the mushrooms on a rimmed plate and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with the garlic powder, paprika, and pinches of salt and pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides. If they feel dry, moisten them with more oil, balsamic, and/or tamari.
- Heat a grill or grill pan to medium heat. Place the mushrooms, gill side up, onto the grill. Cook for 5 to 7 minutes per side, or until the mushrooms are tender and charred.
- Season to taste, garnish with parsley, and serve.
Notes
Gluten-free note: Use certified gluten-free tamari to make this recipe gluten-free.