Grilled Portobello Mushrooms (Portobello "Steaks")
These Grilled (or Roasted) Portobello Mushrooms are the perfect option for any fun summer gathering, or a relatively easy weeknight side. The marinade makes these perfectly smoky and delicious! Pick whether you want to make this on the grill or in the oven, and lets get cooking!*Note that From Start to Finish is an estimate and assumes the longest possible version of this, which is the oven. If you choose to grill, it will be 10-15 minutes shorter! The time listed also includes 15 minutes for the mushrooms to marinate.
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
- 1 clove garlic - minced
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 teaspoon pure maple syrup
- 2 portobello mushrooms
Instructions
- Preheat your oven or grill: You can cook these in either the oven OR on a grill. If using the oven, preheat to 400. If using a grill, bring it to medium-high heat. Allow your oven or grill to preheat while you work on the next few steps.
- Make your marinade: in a small bowl, whisk together the balsamic vinegar, tamari, garlic, onion powder, smoked paprika, and maple syrup. Make sure they are evenly incorporated.
- Prepare your mushrooms: gently remove the stems from each of your portobello mushrooms. Check the bottom of the mushrooms (the side with the gills and removed stem) and see how large of a "lip" the cap of the mushroom makes along the outer edge. In a the next step you'll have to coat the mushroom with our marinade, so if the cap folds over the edge too much and prevents you from accessing all of the bottom area, go ahead and remove just a bit of the outer part of the cap. If desired, use a knife to make some shallow cuts into the top of the cap in a grid pattern - making sure not to cut all the way through. This is partially for aesthetics, and partially to give the marinade more spaces to soak into!
- Marinate the mushrooms: Using a pastry brush, brush the marinade onto both sides of each mushroom, making sure to get the entire surface area as much as you can. Once everything is coated, pour the remaining marinade (there won't be a ton, but there should be some) into either a shallow dish or a ziploc bag. Add the mushrooms to the dish or the bag and position them so that they are soaking up as much of the liquid as possible. Allow to sit and marinate for 15 minutes.
- Cook the mushrooms: IF USING THE OVEN: prepare a baking sheet by lining it with a non-stick baking mat. Place the mushrooms flat on the baking sheet, gill-side-down and place in the oven. Allow to cook for 12 minutes. Remove from oven. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and return to oven. Cook for another 5-10 minutes, or until they are cooked to your liking. IF USING THE GRILL: Place the mushrooms flat on the grill, gill-side-down. Allow to cook for 4 minutes. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and allow to cook for another 4 minutes, or until they are cooked to your liking.
- Remove from oven or grill, serve with your favorite sides, and enjoy!
Notes
*Note that the mushrooms do have a slightly different look based on if you grill or roast them. In the pictures in this blog post, the mushrooms on the blue plate are grilled and the mushrooms on the green plate are roasted!
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