The best thing about grilling portobello mushrooms, aside from the meaty deliciousness, is that they are substantial and similar in texture to a piece of grilled meat. The difference between portobellos and meat is that mushrooms are much easier on the digestive system. Marinating the mushrooms is essential if you want to avoid the inherent earthy flavor of mushrooms. While it’s your decision to remove the stems of the mushrooms, we recommend discarding them because they can be fibrous and unpleasant.
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- 4 tbsp. balsamic vinegar
- 4 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 cloves garlic, minced
- 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 4 large portobello mushroom caps
- a drizzle of olive oil
- Add all of the Marinade ingredients to a large bowl and whisk together to combine.
- Rinse the mushroom caps and pat dry with a paper towel. Remove the stems.
- Adde the mushroom caps to the bowl with the marinade and mix them around with your hands, ensuring that the marinade gets into all areas of the portobellos. Cover and refrigerate for 30 minutes.
- Remove the mushrooms from the fridge and fire up the grill to get a medium flame.
- Place the mushrooms on the grill and cook for 4-5 minutes. Flip the mushrooms and cook for the same amount of time on the other side.
- Take the mushrooms off the grill, slice them into thin strips, and drizzle with a little olive oil. Serve with a side salad or other grilled vegetables. Enjoy!