ContinentalSide Dish
Grilled Portobello Mushroom
Marinated, grilled portobello (mature button) mushroom caps, a smoky, meaty side or burger patty in 25 minutes.
15 min
Prep time
10 min
Cook time
25 min
Total time
2
Servings
Ingredients
- 4 large portobello mushroom caps (button mushroom left to mature further; wipe clean, stems removed)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar or soy sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano or thyme
- Salt and pepper to taste
Instructions
- Whisk together olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a bowl to make the marinade.
- Brush the marinade generously over both sides of each mushroom cap, or toss them in the marinade in a shallow dish. Let sit for 10–15 minutes.
- Preheat a grill pan, outdoor grill or heavy skillet over medium-high heat.
- Place the caps gill-side down first. Grill for 4–5 minutes per side, brushing with any remaining marinade, until tender and grill-marked.
- Rest for 2 minutes before slicing or serving whole.
Tips
- Gill-side down first sears the cap's cleaner top surface last, giving a better final presentation if serving whole.
- A whole grilled portobello cap makes a solid vegetarian burger patty: grill, then stack directly into a bun with your usual toppings.
- Portobello is simply button mushroom left to mature and open fully. If you can't find it labelled separately, ask for the largest, most fully-opened button mushroom available.