Grilled Balsamic Glazed Portobello Mushrooms

Grilled mushrooms taste amazing, no matter what season we are in. It also goes without saying that grilled mushroom skewers with balsamic sauce are intensely flavorful and should definitely be added to your outdoor menu. Now, we’ve replaced the button mushrooms with larger portobellos, and switched from thyme to basil as a fragrant spice. The end result? Grilled portobellos that are large enough to act as the main event on the platter, or glorious marinated balsamic buns that can host your favorite grilled burger. Either way you look at it, they are stunningly delicious. And super simple too!

In less than 20 minutes of marinade prep and cooking time, a nutritious and nutrient-dense dinner can be on the table. As you prepare the mushrooms, be sure to save the stems for a later vegetable stock – just freeze them alongside other vegetable scraps until you are ready for the big day of soup making. One trick you may not know, is that when cooking the whole mushroom cap, it benefits from being scored lightly on the top side, allowing steam to escape from the inside for a more even cooking – it also allows the marinade to soak deep into the fibers of the mushroom.

Naturally, this marinade works on all types of mushrooms. Try it on wild-foraged mushrooms and embrace the essence of the woodlands. Looking for more balsamic mushroom inspiration? Balsamic rosemary mushrooms made with ghee and garlic may just be the thing you are searching for.

Grilled Balsamic Glazed Portobello Mushrooms Recipe

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Ingredients

• 4 to 6 portobello mushrooms, stems removed
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• Fresh basil, to serve
• Sea salt and freshly ground black pepper

Preparation

1. Place the mushrooms in a marinating container.
2. In a bowl combine the olive oil, balsamic vinegar, and generously season to taste.
3. Pour the balsamic sauce over the mushrooms, and marinate 1 to 2 hours.
4. Preheat grill to medium heat.
5. Grill the mushrooms 3 to 4 minutes per side.
6. Serve with fresh basil.