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–+ servings

Grilled Portobello Mushrooms with Balsamic Marinade

Flavorful, hearty grilled portobello mushrooms that are vegan, gluten-free, and perfect for your next barbecue.
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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
  

  • 4 large portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 1/2 tablespoons California extra virgin olive oil
  • 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
  • black pepper to taste
  • cayenne pepper to taste

Method
 

  1. In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, minced garlic, onion powder, paprika, cumin, smoked paprika, black pepper, and cayenne until well combined.
  2. Add the portobello mushrooms to the dish and use a pastry brush to coat them all over with the marinade. Let them sit for at least 10 to 15 minutes, turning once, for deeper flavor.
  3. Preheat a grill or a large skillet over medium-high heat. Lightly oil the grates or spray the pan with cooking spray.
  4. Place the mushrooms on the grill or in the skillet and cook for 4 to 5 minutes per side, until they are deep golden brown and tender. Baste with any leftover marinade as they cook.
  5. Serve the grilled portobello mushrooms hot, alongside your favorite sides like a crisp salad or roasted potatoes.

Nutrition

Calories: 100kcalCarbohydrates: 3.2gProtein: 1.9gFat: 8.7gSaturated Fat: 1.2gSodium: 280mgFiber: 1gSugar: 1.6g

Notes

For a gluten-free version, swap the soy sauce for tamari or coconut aminos.
Marinate the mushrooms for up to 30 minutes if you have time; the flavor only gets better.
Store leftover cooked mushrooms in an airtight container in the fridge for up to 3 days.
These mushrooms can also be baked at 400°F for about 15 minutes if you prefer not to grill.
Avoid over-marinating, as the mushrooms can become too soft; 15 minutes is plenty.

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