Portobello Mushrooms
Our recipe makes this meaty fungus taste so good that even your most carnivorous friends might turn vegetarian.
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I’m not a vegetarian, but I do like to minimize my meat intake, both for the planet and my health. It’s no secret Americans eat way too much meat, and I think we’d do ourselves a favor to curb this with vegetarian options that are just as good, or at the very least, come pretty dang close. Enter: the portobello mushroom. Its meaty texture and robust flavor fills the steak void, and they’re less expensive, too.
When at all possible, I like to grill my mushrooms because it brings out the earthiness of the portobello. The trio of balsamic vinegar, Italian seasoning, and garlic creates a marinade that enhances the mushroom’s natural umami flavor. Then I like to finish the recipe off with a sprinkle of Parmesan cheese, which adds a tang and nuttiness. For those exploring more mushroom-centric recipes, check out some of our other favorites!
Are Portobello Mushrooms Healthy?
This fantastic fungus is filled to the brim with nutrients like B vitamins, potassium, iron, folate, and phosphorus. And remind your keto and paleo friends that portobello mushrooms are low-carb! To make this recipe vegan, simply axe the Parmesan. You could either sub with vegan cheese or even sprinkle some breadcrumbs toasted with garlic.
Mushrooms and Marinade
While I do love the natural taste of the portobello mushroom, what puts it over the top is the right marinade. For one, the marinade acts as more than just a flavor booster. Take the balsamic vinegar, for instance. The acidity in the balsamic helps tenderize the mushroom and lets the marinade do its job. Balance is key, however, so don’t use too much balsamic vinegar or it will over-tenderize the mushroom and make it soggy. But when delicately combined with the garlic and Italian seasoning, this marinade infuses the portobello with a symphony of flavors akin to what you usually taste in meat.
INGREDIENTS
- 4 portobello mushroom caps
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 2 ounces shredded Parmesan cheese (optional)
INSTRUCTIONS
Prep
Clean and marinate mushrooms.
Grill
Cook mushrooms until marked and tender.
Serve
Enjoy as a flavorful side dish.
Devour!
FAQs & Tips
Depending on how fresh your mushrooms are, you can prep them and the marinade up to a day ahead. Leftover mushrooms should last about three days in the fridge. In either case, store everything in an airtight container.
Apple cider vinegar is a good substitute. You could also use red wine vinegar, but add bit of sugar (to taste) to balance the acidity.
Absolutely! This versatile marinade is great on any mushroom! Simply adjust the marinade according to the size and type of mushroom. Smaller or thinner mushrooms, like shiitake, may not need as much marinade.
Serving Suggestions
I’ve served these portobello mushrooms on burger buns topped with grilled zucchini and a pesto sauce, and wow, was that delish. If you’re cool with meat, use the mushrooms as burger toppers or sides to your favorite steaks. These mushrooms are also a delightful topping for pastas. By the way, if you’re craving pasta but want to keep this meal low-carb, try our turnip-noodle pesto pasta.
Grilled Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced
- 2 ounces shredded Parmesan cheese optional
Instructions
- Clean the mushroom caps by gently removing the stems and scraping out the gills with a spoon to avoid any unpleasant flavors after grilling.
- Create the marinade by whisking together olive oil, balsamic vinegar, black pepper, salt, Italian seasoning, and minced garlic. Place the mushrooms in a resealable bag, pour in the marinade, and refrigerate for 30-40 minutes, ensuring not to over-marinate.
- Preheat the grill to a heat of 450°F, suitable for either gas or charcoal grills.
- Grill the marinated mushrooms, cap-side down, for 4-5 minutes, then flip and continue grilling for another 4-5 minutes until they develop deep grill marks and a darker color.
- Serve the grilled mushrooms hot off the grill, optionally topped with shredded Parmesan cheese for a flavor boost.
Nutrition
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