Portobello mushrooms can be tricky on the grill. With a non-stick Chuck grill mat it’s easy.
Portobello mushrooms are the steaks of the mushroom family. Here they are marinated and grilled, delicious!
Every year when the weather turns warm, cooking grilled vegetables seems to be a given. We did notice that these grilled portobello mushrooms go incredibly well with red wine, especially an italian red. I’d recommend a valpolicella or a barbera or a borolo or bourbon or beer, but the red wine seemed to be a winner, well done italians.
Since one of the Chuck guys is a vegetarian, we’ve been completely enamored by the delicious simplicity of grilled veggies. It’s the same way we feel about roasted vegetables in the winter—10 minutes of effort for a plate piled high with healthy veggies makes a simple delicious addition.
Grilled portobello mushrooms have a huge advantage over baked portobellos mushroom recipes: Simple clean up. Quick wipe of the mat and you’re done!!
Simple Grilled Portobello Mushrooms Recipe
To make these balsamic marinated grilled mushrooms, you’ll need one main ingredient, the portobello mushrooms, and a few simple ingredients for the marinade.
Portobello Mushrooms. One of the things I love most about portobello mushrooms is their “meat” factor. I realize that probably sounds a little bizarre because we are talking about a vegetable, but in world of veggies, portobello mushrooms are incredible, especially when grilled.
You’ll always want to clean the mushrooms before making this recipe.
To Clean Portobello Mushrooms: Start by removing and discarding the stems. With a paper towel, gently rub off any dirt from the caps.
Some recipes call for removing the portobello gills, but we are crazy hardcore and we are going to leave the gills on. If the gills don’t bother you, leave them on.
Easy Portobello Mushroom Marinade Ingredients
Add the mushrooms to the marinade, coating both sides.
A quick 10 minutes marinade time is all you need, though you can let them go for up to 30 if you are opening up another bottle of red wine & prepping other elements of the meal.
Don’t go longer than 30 or the portobellos could salty.
Balsamic Vinegar. Tang. Italian. Delicious.
Soy Sauce. (optional)
First, mince garlic because I love grilled garlic.
Second, salt & black pepper. Not enough pepper to make these grilled portobello mushrooms spicy. Just enough to taste.
Third, Olive oil.
Enough, just watch the video.
Here’s to grilling and red wine,
The Chuck Team,
Rob, Clark, Jon
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