Grilled Portobello Mushrooms
Grilled portobello mushrooms are brushed with a flavorful marinade of balsamic vinegar, olive oil, and garlic. perfect for a side dish or top your favorite salad
- 4 large portobello mushroom (caps only)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 2 pinches Kosher salt
- 1 pinch ground black pepper
- 2 tablespoons chopped parsley
Whisk together the balsamic vinegar, olive oil, black pepper, garlic, and kosher salt in a small bowl.
Using a damp paper towel, wipe the mushrooms clean. Remove the stems by gently twisting. Gently scrape out the gills with a spoon.
Coat the gill side with the marinade using a pastry brush.
Grease the grill or pan thoroughly.
Place the mushrooms on the grill, gill side down. Grill until the gill side about 4 minutes.
Brush the tops of the mushrooms with the marinade when the gill side is almost done.
Turn the mushrooms so that the gills are facing up. Continue grilling them for another 2 minutes, or until they are browned and tender.
Place the mushrooms on a plate. Brush with the remaining marinade, garnish with parsley, and serve.