Ready in just 20 minutes, they’re one of my favorite side dishes to make. They go well with so many main courses! Portobello mushrooms are amazing. Just like grilled eggplants, they have a distinct flavor and meaty texture. I love stuffing them with fillings (these stuffed portobello mushrooms are great), and I also like simply grilling them. This is such an easy recipe. Bush the mushrooms with a tasty marinade, grill, and serve. Simple and delicious!
Ingredients
Instructions
Recipe Card
Balsamic vinegar: I don’t recommend using any other type of vinegar in this recipe. Olive oil: Combines with the vinegar to create a flavorful marinade. Lemon juice: Freshly squeezed is best. Minced garlic: Freshly minced garlic tastes better than jarred. Kosher salt: I use Diamond Crystal kosher salt. Fresh portobellos: Try to find ones that are about the same size. Chopped parsley: Used for garnish.
To make the marinade, whisk together the vinegar, oil, lemon juice, garlic, and salt. Wipe the mushrooms clean with a damp paper towel. Gently twist off the stems and use a spoon to gently scrape out the gills. Using a pastry brush, coat the gill side with about a third of the marinade. Remove the mushrooms to a plate, brush them with the remaining marinade, sprinkle them with chopped parsley, and serve. Just add a couple of side dishes, such as mashed cauliflower and broccoli salad. You can also serve them with a couple of fried or poached eggs. Another option is to use these mushrooms to make portobello burgers. Try cloud bread or 90-second bread for a gluten-free and low-carb bun. I make an antipasto plate with cold leftover grilled portobellos, meats (such as this beef jerky), and cheeses.
