Ingredients
Scale
- 4 large Portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Clean the mushrooms by gently wiping with a damp paper towel. Remove stems and gills if desired.
- Whisk together olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper to make the marinade.
- Place mushrooms in a shallow dish, pour marinade over them, and let sit for 15-20 minutes.
- Preheat grill to medium-high heat. Grill mushrooms cap-side down for 5-6 minutes, then flip and grill another 4-5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Choose fresh, firm Portobellos with no dark spots for best results.
- Don’t skip the marinade—it enhances flavor and prevents dryness.
- Grill on high heat for a nice sear and smoky taste.
- Use a grill basket for smaller mushrooms to prevent them from falling through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mushroom
- Calories: 120 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg