Balsamic grilled portobello mushrooms are bursting with flavor and perfect for summertime grilling. Portobello mushrooms are brushed with a tasty marinade to create a perfect meat substitute on salads, sandwiches and more!
Prepare portobellos for grilling. Start by removing the stem. The stem is edible, but awkward to grill, so save it to use in another recipe like stir fry or tofu scramble. Use a damp paper towel and wipe down the cap of the mushroom to remove any debris.
Whisk all of the marinade ingredients together in a container that will fit the mushrooms. Add the mushrooms, brushing the tops and bottoms with the marinade. Allow to marinate for at least 10 minutes and up to an hour. Don’t marinate longer than that because the vinegar will start to break down the mushrooms and they get a little soggy.
Once your mushrooms have had a quick soak, remove them from the marinade. Keep the rest of the marinade on hand for brushing the mushrooms while they are grilling.
Heat your grill or grill pan over high heat. Place the mushrooms cap side down on the grill and cook for 5-8 minutes, brushing occasionally with reserved marinade. Grill until liquid starts pooling inside the cap and there are some good grill marks on the cap side of the mushroom. Flip the mushroom and cook an additional 3-5 minutes, brushing with marinade a couple of times. Mushrooms are done when a knife slides easily into the mushroom when inserted in the middle. Enjoy!
Notes
Ideas on how to use grilled portobellos:
Add the whole mushroom in place of a burger on a bun.