Grilled Portobello Mushrooms With Balsamic Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

These delicious grilled portobello mushrooms are coated in a tasty marinade of balsamic vinegar, olive oil, lemon juice, and garlic.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 20m

Number Of Ingredients 7

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic (minced)
1/2 teaspoon Diamond Crystal kosher salt ((or 1/4 teaspoon fine salt))
4 large portobello mushroom caps
2 tablespoons chopped parsley (for garnish)

Steps:

  • In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
  • Using a pastry brush, coat the gill side with about a third of the marinade.
  • Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
  • Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.*
  • When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  • Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  • Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.

Nutrition Facts : ServingSize 1 mushroom, Calories 96 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, Sodium 300 mg, Fiber 2 g, Sugar 2 g

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE



Grilled Portabella Mushrooms With Balsamic Marinade image

I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.

Provided by groovyrooby

Categories     Vegetable

Time 20m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15

1 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon white pepper (I just use freshly ground black pepper)
2 garlic cloves, minced
6 portabella mushroom caps (about 1 1/2 lbs.)
cooking spray
1 tablespoon olive oil
1 1/2 cups sliced onions
1/4 cup mayonnaise
1 teaspoon bottled minced roasted garlic
6 whole wheat kaiser rolls or 6 hamburger buns
6 curly lettuce leaves
6 slices tomatoes

Steps:

  • Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
  • Prepare grill or broiler.
  • Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
  • Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
  • Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

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