Balsamic-ginger Grilled Portobello Mushrooms Recipe

Balsamic-Ginger Grilled Portobello Mushrooms perfect for grilling season!

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–▢1/3 cup balsamic vinegar – ▢1/3 cup olive oil – ▢2 tablespoons fresh ginger, peeled and grated – ▢Sea salt, black pepper, and Italian seasoning to taste – ▢4 large portobello mushrooms, stems removed

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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Step 6

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Balsamic-ginger Grilled Portobello Mushrooms Recipe

Balsamic-Ginger Grilled Portobello Mushrooms perfect for grilling season!

–▢1/3 cup balsamic vinegar – ▢1/3 cup olive oil – ▢2 tablespoons fresh ginger, peeled and grated – ▢Sea salt, black pepper, and Italian seasoning to taste – ▢4 large portobello mushrooms, stems removed

Ingredient

Step 1

Step 1

Whisk together the balsamic vinegar, olive oil, and ginger together in a bowl until well combined.

Direction

Step 2

Step 2

Marinade portobello mushrooms in balsamic-ginger in a zip lock bag, casserole dish, or tupperware .

Step 3

Step 3

Cover mushrooms with marinade. Sprinkle salt, black pepper, and Italian seasoning or Herbs de Provence on both sides of each mushroom.

Step 4

Step 4

Heat the grill to medium-high. Grill mushrooms gill-side up and pour leftover marinade over the gills. Salt and pepper the grill and cover. Cook 5–8 minutes until mushrooms are juicy and grill marks form.

Step 5

Step 5

Flip the mushrooms carefully with tongs (note: the juices will run over the grill and may flame up). Continue cooking for 5–8 minutes until mushrooms are tender and crunchy.

Step 6

Step 6

Transfer mushrooms to a cutting board, slice into ¼-inch thick slices and serve immediately.

Also See

Grilled Portobello And Summer Squash Quesadillas Recipe