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–+ servings

Grilled Portobello Mushrooms with Smoky Balsamic Marinade

Hearty grilled portobello mushrooms marinated in a smoky balsamic blend. A vegan, gluten-free main or side perfect for California grilling.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Mushrooms and Marinade
  • 4 large portobello mushrooms stems removed, wiped clean
  • 2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons extra-virgin olive oil preferably California-grown
  • 2 tablespoons low-sodium soy sauce or tamari for gluten-free
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/3 teaspoon ground cumin
  • 1/3 teaspoon smoked paprika
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon cayenne pepper optional, for heat

Method
 

Marinate the Mushrooms
  1. In a small bowl or baking dish, whisk together balsamic vinegar, olive oil, soy sauce, minced garlic, onion powder, paprika, cumin, smoked paprika, black pepper, and cayenne if using.
  2. Place the portobello mushrooms in the dish and use a pastry brush to coat them evenly on both sides with the marinade. Let them sit for at least 10 to 15 minutes, turning once or twice; longer marinating will deepen the flavor.
Grill the Mushrooms
  1. Preheat an outdoor grill or a cast-iron skillet over medium-high heat (about 400°F). Lightly oil the grates or spray the skillet with cooking spray.
  2. Place the mushrooms on the hot grill or skillet. Cook for 4 to 5 minutes per side, until they are tender and have deep golden-brown grill marks. Brush with any leftover marinade as they cook.
  3. Transfer the grilled portobello mushrooms to a plate. Serve immediately, perhaps alongside a fresh California-style potato salad or a simple green salad.

Nutrition

Calories: 100kcalCarbohydrates: 3.2gProtein: 1.9gFat: 8.7gSaturated Fat: 1.2gSodium: 210mgFiber: 1gSugar: 1.6g

Notes

For a gluten-free version, substitute tamari or coconut aminos for the soy sauce.
If you prefer a smokier flavor, increase the smoked paprika to 1/2 teaspoon.
These mushrooms can also be cooked on an indoor grill pan or under the broiler.
Leftover grilled portobellos keep in the fridge for up to 3 days; reheat gently in a skillet.
Serve as a hearty main over grains, or slice and add to sandwiches or tacos.

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