These grilled Portobello mushrooms are easily one of the most wonderful, tender, and healthy side dishes you can have. A simple recipe, there is nothing more than marinating and then grilling before you can cut into the mushroom and enjoy all the flavors the earth has to offer!
That is right! No air fryer, slow cooker, pressure cooker, or any other crazy kitchen device needed for perfect portobello’s! As a bonus, these mushrooms make an amazing meatless burger or the center of a taco.
Num, num, let’s fire up that grill and get started!
Balsamic Portobello Mushroom Caps
These balsamic and garlic marinated mushrooms are just fantastic – and grilled? MAGNIFICENT! If you are a mushroom fan, you will love, love taking the extra few minutes to throw these mushrooms right on the grill grates in all their balsamic glory.
You get that BBQ smoky homemade flavor cap combined with the mouthwatering flavor of garlic, balsamic, and a spattering of tomatoes.
It’s like Bruschetta but with Mushrooms instead of bread!
- 3 portabella mushrooms
- 1/4 cup vegetable oil
- 3 tablespoons chopped onion
- 2 tablespoons minced garlic
- 4 tablespoons balsamic vinegar
- diced tomatoes
- fresh parsley, chopped
RELATED RECIPES: Roasted Garlic Mushrooms, Stuffed Cream Cheese Mushrooms
How to Grill Portobello Mushrooms
- To get started on this recipe, remove mushroom stems and discard. Place mushrooms, top side down into a shallow plate or serving dish. Set aside.
- In a separate bowl, add oil, onion, garlic and vinegar and mix well.
- Spoon 1/3 of the mixture onto each of the mushrooms.
- Let mushrooms stand 1 hour to marinate – this is an important part of the process to ensure maximum flavor.
- Heat a grill (around 400 temperature) and once ready, grill mushrooms about 10 minutes (or until hot) with beautiful grill marks.
- Serve immediately topped with diced tomatoes and chopped fresh parsley.
Grill both sides or one side?
Its a common question when working with Portobello mushrooms, the dilemma of grilling one side or two.
- Grilling 1 side – If you cook one side, wait until the grill is properly heated before adding mushrooms and waiting 10 minutes. The plus is that you wont lose any of the delicious inside goodies to the grill (because some may fall when flipped) but you miss out on a whole rounded grilled mushroom.
- Grilling 2 sides – If you cook both sides, give 5 minutes to each side. The plus is that the onions will get some of the char grill, which dials up the flavor. The downside is, some of the garlic and onions may fall into the grill. If you grill both sides, it might be worth adding a grilling pad or a bit of foil to the grill grates on the flip so you can preserve the goodies.
Common Portobello Recipe Questions
- Is it Portabella Mushrooms or Portobello Mushrooms? Doesn’t matter! They are the exact same mushroom marketed in a different way and make great choices for a mushroom side dish recipe.
- How to serve BBQ Portobello Mushrooms: You can def eat them alone as a main dish or as a side dish. But mushrooms have a wonderful texture that are often used as a faux burger, cut up into tacos, or diced on top of toasted bread. If you choose to serve as a meatless burger, add some sliced melted cheese on top before adding to a bun.
- How many calories are typically in a Portobello mushroom? There are usually about 35 calories in a grilled mushroom cap without any additional ingredients.
- Are Portobello mushrooms keto friendly? Portobello mushrooms ARE keto but not all ingredients are when you make them. Be careful of too many tomatoes or too much balsamic. Both are OK in Keto but of course you have to watch your own personal nutritional needs to decide what fits best in your diet.
- What kind of Cheese compliments Portobello the most? Depends on the seasoning, but in this recipe, a diced fresh mozzarella would be delicious, some crumbles of blue cheese or a slice of melted swiss.
- Any variations of this grilled recipe? Instead of parsley, try a bit of cilantro over the top of the filling.
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Grilled Portobello Mushrooms with Balsamic
Ingredients
- 3 Portobello mushrooms
- 1/4 cup vegetable oil
- 3 tablespoons chopped onion
- 2 tablespoons minced garlic
- 4 tablespoons balsamic vinegar
- diced tomatoes
- fresh parsley chopped
Instructions
- Remove mushroom stems and discard. Place mushrooms, top side down into a shallow plate or serving dish. Set aside.
- In a separate bowl, add oil, chopped onion, minced garlic and balsamic vinegar and mix all ingredients well.
- Spoon 1/3 of the mixture into each of the mushroom caps.
- Let Portobello mushrooms stand 1 hour to fully marinate.
- Heat a grill on medium heat, typically around 400 degrees.
- Cook mushrooms until hot, about 10 minutes. Please note that if you cook both sides (5 min a piece) that flipping them will result in some of the ingredients fall into out, but also give a nice grill flavor on both sides. Please see full article about deciding which sides to grill and suggestions.
- Remove with tongs and serve mushrooms immediately topped with diced tomatoes and chopped fresh parsley or cilantro.
Nutritional information is an automated estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator or app.
Nutrition
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