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5 from 1 vote

Grilled Portobello Mushrooms

TheseGrilled Portobello Mushroomsare flavorful and so easy to make. Covered in a delicious marinade, these mushrooms are sweet, tangy, and have a tasty texture.
Prep Time10mins
Cook Time15mins
Total Time25mins
Course: Side Dish
Cuisine: American
Keyword: portobello mushroom recipe
Servings: 4mushrooms
Calories: 110kcal
Author: Tania Sheff

Ingredients

  • 4largeportobello mushrooms
  • 1/4cupbalsamic vinegar
  • 2tbsp.olive oil
  • 1/2tbsp.dried oregano
  • 1tsp.garlic powder
  • 1tsp.
  • 1tsp.sriracha
  • 1/3tsp.saltor to taste

Instructions

  • Gently wash the portobellos and pat them dry with paper towels. Remove the stems and carefully pierce the mushrooms all around with a fork.
  • Prepare the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and sriracha in a small bowl.
  • Spoon the marinade over the mushrooms until they are covered and then let them rest for 10-15 minutes so it can be absorbed.
  • Place the mushrooms, gill side up, on the grill pan. Grill for about 5 minutes.
  • Flip the mushrooms and grill for about 4-5 minutes, brushing them with marinade drippings, if desired.

Video

Notes

HOW TO SERVE AND REHEAT

These Grilled Portobello Mushrooms are best eaten the day they are made, but they can be stored in the fridge for 2-3 days. Just place them in an airtight container until you're ready to warm and serve them. To reheat, place the mushrooms either in a microwave-safe bowl to heat or back on the grill until warmed through.

Nutrition

Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 205mg | Potassium: 392mg | Fiber: 2g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg