Meaty portobello mushroom caps marinated in balsamic and herbs, then grilled until tender with beautiful char marks. This substantial vegetarian main proves that plant-based can be just as satisfying as any steak.
Recipe Details
Ingredients
- 4 large caps portobello mushroom caps, stems removed
- 120ml balsamic vinegar
- 80ml extra virgin olive oil
- 4 cloves garlic, minced
- 30ml fresh thyme leaves
Instructions
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Clean 4 large caps portobello mushroom caps with a damp paper towel and remove stems. Scrape out dark gills with a spoon if desired (they're edible but can darken the marinade).
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In a shallow dish, whisk together 120ml balsamic vinegar, 80ml extra virgin olive oil, 4 cloves garlic, and 30ml fresh thyme leaves. Reserve 2 tablespoons for serving.
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Place mushroom caps gill-side up in the marinade. Spoon marinade over tops. Marinate for 10-15 minutes, flipping once.
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Preheat grill to medium-high heat or heat a grill pan. Remove mushrooms from marinade, reserving any extra.
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Grill gill-side down first for 5-6 minutes, then flip and grill 4-5 minutes more until tender and well-marked. Brush with reserved marinade.
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Transfer to plates and drizzle with any remaining marinade. Serve immediately while hot.
Tips
Mushroom Prep: Choose firm, dry mushrooms without dark spots. Remove gills if you prefer a cleaner appearance, but they add earthy flavor.
Marinating Time: Don't marinate too long as mushrooms will become waterlogged. 10-15 minutes is perfect for flavor absorption.
Grill Marks: For attractive grill marks, place mushrooms at 45-degree angle to grill grates and don't move until ready to flip.
Doneness Test: Mushrooms are done when tender and easily pierced with a fork. They should be juicy but not mushy.
Serving Ideas: Slice and serve over salad, use as burger patties, or serve whole with roasted vegetables and quinoa.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for 2 days and used cold in salads or sandwiches.