Grilled Portobello Mushrooms Recipe

🧂 Ingredients

• 12.5 oz portobello mushrooms

  4 large ones
• 2 Tbsp balsamic vinegar
• 0.8 oz butter

  1.5 Tbsp
• 1.5 Tbsp olive oil
• 0.28 oz garlic

  2 cloves
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 Tbsp lemon juice

  optional
• 2 Tbsp parsley

  chopped, OR thyme; to garnish

Instructions

• 1 Wipe the portobello mushrooms with a wet kitchen towel to remove any hidden
  dirt. Then, cut the stalk with a small knife.
• 2 Remove the gills (dark, inner part of the mushroom) with a small spoon. This
  helps to achieve better texture and even cooking. The gills can become slippery
  and retain moisture, which can change the texture when grilling the mushrooms.
• 3 Grate or mince the garlic cloves. In a small pot on the stovetop, or in the
  microwave in short bursts, melt the butter. If using lemon juice, juice a fresh
  lemon.
• 4 In a small bowl, add the olive oil, melted butter, lemon juice, balsamic
  vinegar, minced garlic, salt, and pepper. Whisk to combine completely.
• 5 Heat your grill or grill pan to medium-high height (350-400ºF/175-200ºC).
• 6 Brush the gill side of the mushrooms with the oil. Brush the pan as well – use
  about 1/3 of the oil mixture, not all of it.
• 7 Place the mushrooms, gill side down, on the pan. Then, brush the tops with
  another 1/3 of the oil (the last part is reserved, if wanted, for serving).
• 8 Grill the mushrooms for 4-5 minutes, then flip and cook for a further 3-4
  minutes, until they’re tender and a deep reddish-brown color.
  
  Optional: For aesthetically pleasing grilled portobello mushrooms, place a heavy
  lid on top of the mushrooms.
• 9 Fridge: Keep any leftovers in an airtight container in the fridge for 3-5 days.
  I don't recommend freezing them as the texture will change upon thawing.
  
  Reheat: Use the oven to reheat grilled portobello mushrooms at 350°F/175ºC for
  10-15 mins. Or, use the stovetop and heat for a few minutes on either side. Or
  microwave in short intervals on medium power.

Nutrition Info