Simple recipe that’s perfect for a portobello steak, grilled portobello mushroom burger, or easy side.
Ingredients
- 4 large portobello mushrooms stems and gills removed, wiped clean
- ¼ cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper optional, plus additional to taste
- Canola or vegetable oil for grilling
Directions
In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings.
Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, the longer they sit, the more intense the flavor will be.
Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking.
Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting.
Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
To serve, slice 1/2 inch thick and place over creamy polenta or make delicious mushroom burgers. Serve them with toasted buns, cheese, and your favorite fresh toppings like spinach, tomato, and avocado.