Easy Grilled Portobellos

It’s a perfect warmish day, and the grill’s calling my name like an old buddy. Enter the hero of today’s culinary adventure: Easy Grilled Portobellos. These babies are like meat but without the moo—a filling, juicy, savory treat that’s bound to upstage anything else on your BBQ. They’re quick to make, and let’s be real, they look really fancy when you serve them, even if you’ve been running around like a headless chicken all day.

So, my husband and I have this unspoken tradition of grilling portobellos every other Friday. Throw in a little jazz, grab a glass of whatever’s open, and it’s like our own little date night. Funny story, once we accidentally doubled on the balsamic vinegar, and the mushrooms turned out heart-meltingly sweet and tangy. We laughed it off, but it became a thing, ’cause honestly, we kind of loved them that way.

How to Make It

Let me tell you, friends, grilling portobellos is strangely zen—like meditation, but with more garlic. First, you whisk up a simple marinade. Just eyeball it, you know? If it feels like it needs a splash more balsamic, go on, loosen up. Then, plop your mushrooms in there. Give them some time to dwell in tasty thoughts. When the grill’s hot enough to sizzle away any worry, that’s your cue. Throw them on there and let them do their thing. They’ll start to smell amazing, possibly making your neighbors jealous. Flip them once, chat, sip that drink, and before you know it, they’re ready to serve.

✔Ingredient Notes

– Balsamic Vinegar: It’s the sweet-tangy backbone here. Once, I used a cheap one and, well, never again.
– Garlic: As much or as little as you need for everyone to still love you the next day.
– Olive Oil: Keeps everything from sticking, but if you’re out, use whatever liquid slickens your wheels.

✔Recipe Steps

1. Whisk together balsamic vinegar, minced garlic, and olive oil in a bowl.
2. Submerge portobello caps in the marinade, let them soak for 15-20 minutes.
3. Preheat your grill to medium-high heat.
4. Place portobellos gill-side up on the grill, reserving marinade.
5. Grill for 5-7 minutes, brushing with marinade halfway through.
6. Flip, grill for another 5-7 minutes until tender.

What to Serve It With

Great on a bed of greens or alongside grilled veggies. Over rice, quinoa, or stuffed in a big juicy burger bun if you fancy carbs like I do.

✔Tips & Mistakes

Watch the grill like a hawk to avoid charcoal fungi. Preferably, don’t grill in a white shirt—it never ends well.

✔Storage Tips

Store leftovers in an airtight container in the fridge. They’re still lovely cold—or heated in the microwave if that’s your jam. Yep, I’ve had them for breakfast.

✔Variations and Substitutions

Swap in tamari if gluten’s not your thing. No balsamic? Try lemon juice and soy sauce—it’s a twist, and it works, kind of. For a sweeter take, a dash of maple syrup is like a love letter to your tastebuds.

Frequently Asked Questions

Easy Grilled Portobellos

This simple grilled portobello mushroom recipe is perfect for a quick, delicious vegetarian meal with smoky flavor and tender texture.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 large cap Portobello mushrooms
• ▢ 3 tbsp olive oil divided
• ▢ 2 clove garlic minced
• ▢ 1 tsp balsamic vinegar
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Clean the portobello mushrooms with a damp cloth and remove the stems.
• In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, balsamic vinegar, salt, and pepper.
• Brush the mushroom caps with the mixture on both sides.
• Heat a grill or grill pan over medium heat and add remaining 1 tablespoon olive oil.
• Place mushrooms on the grill and cook for 7-8 minutes per side until tender and grill marks appear.
• Remove from grill and let rest for 2 minutes before serving.

Notes

Perfect served as a main dish or sliced on top of salads or sandwiches.