Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.
Ingredients for Grilled Portobello Mushrooms
Mushrooms: Choose whole, unbroken mushrooms. Wipe them with a paper towel instead of rinsing them so they don’t soak up water—or rinse very quickly if needed. Marinade: Balsamic vinegar and soy sauce are perfect for earthy-flavored portobellos. Use regular or low-sodium soy sauce. Garlic and black pepper add the ideal flavor balance.
Variations
Serve as a side dish or have it on a toasted bun with vegetables like lettuce, tomato, red onion, or roasted red peppers. Brush the tops with melted butter and add some chopped herbs like fresh basil, parsley, or thyme before serving. Turn it into a portobello mushroom burger with toppings and cheeses like mozzarella, goat cheese, or feta.
Grilling Portobello Mushrooms
Storing Leftovers
Storage: Keep leftover grilled mushrooms in an airtight container in the fridge for up to 3 days.
Try a garlic aioli for a creamy, tangy kick. Spoon some balsamic glaze on top for an extra sweet and savory touch. For a smoky flavor, chipotle aioli works great. If you love a bit of spice, sriracha sauce is a fantastic option.
Reheat: Warm them on the grill or in a dry saute pan on medium heat. Make a new dish: Chop leftovers or cut into slices and use them in soups or stews, omelettes, or a veggie stir fry. Did you make these Grilled Portobello Mushrooms? Leave us a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
