Craving that satisfying, smoky flavor from the grill but keeping it plant-based? Look no further! These Grilled Marinated Portobello Mushrooms are the answer. They’re incredibly meaty, juicy, and packed with a savory, tangy flavor that will make them the star of any barbecue. Perfect as a vegetarian steak, a hearty burger patty, or sliced over salads, this recipe is a must-try for mushroom lovers and skeptics alike!
Ingredients
• 4 large portobello mushrooms, 4–6 inches in diameter, stems removed
• 1 cup / 240ml extra-virgin olive oil
• 1 cup / 240ml red wine vinegar
• 2 tbsp / 30ml soy sauce
• 1 tbsp / 15g granulated sugar
• 1/2 cup / 20g chopped fresh chives
Instructions
1. Gently wipe any dirt from the mushrooms with a damp paper towel. Avoid rinsing them under water, as they can become waterlogged.
2. In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, soy sauce, sugar, and chopped fresh chives to create the marinade.
3. Place the mushrooms in a shallow dish, gill-side up. Pour the marinade over them, ensuring they are well-coated. Let them marinate for at least 10 minutes, turning occasionally.
4. Preheat your grill to medium-high heat. Place the mushrooms on the grill and cook for 2-3 minutes per side, or until tender and showing distinct grill marks.
5. Serve the mushrooms whole or sliced. For safety, discard the marinade the raw mushrooms sat in, or bring it to a rolling boil for at least one minute before using it as a sauce.
Nutritional Information
• Serves: 4 | Serving Size: 1 mushroom | Calories: 100 | Fat: 7g | Carbohydrates: 7g | Protein: 3g | Fiber: 2g | Sugar: 5g | Sodium: 462mg
Pro Tips
• For the most flavorful results, marinate the mushrooms in a single layer to ensure every part of the cap soaks up the delicious sauce.
• Lightly score the tops of the mushroom caps in a diamond pattern before marinating. This helps the marinade penetrate deeper and creates a beautiful presentation.
• Don’t discard the mushroom stems! Chop them finely and sauté them with onions and garlic to use as a base for sauces, stuffings, or soups.
• No grill? Cook these in a hot cast-iron skillet or grill pan on the stovetop for 3-4 minutes per side, or roast them in a 400°F / 200°C oven for 15-20 minutes.
FAQ
Q: Can I make this portobello mushroom marinade soy-free
A: Absolutely. To make this recipe soy-free, simply replace the soy sauce with an equal amount of coconut aminos. This will provide a similar savory, umami flavor while keeping the marinade free from soy and gluten.
Q: How can I add more protein to this vegetarian meal
A: To create a more protein-rich meal, serve these grilled mushrooms alongside high-protein vegetarian foods like quinoa, a hearty bean salad, or grilled tofu. You can also serve it as a burger on a whole-wheat bun with a slice of provolone cheese or a dollop of hummus.
Q: How do I store and reheat leftover grilled portobello mushrooms
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. They are delicious cold and sliced in salads or sandwiches. To reheat, place them in a skillet over medium heat for a few minutes until warmed through.
Q: What if I don’t have a grill
A: No grill is required for this recipe. You can cook the marinated mushrooms in a hot cast-iron skillet or a grill pan on your stovetop for 3-4 minutes per side. Alternatively, you can roast them in an oven preheated to 400°F / 200°C for 15-20 minutes until tender.
