Balsamic Glazed Portobello Mushrooms
Savory and succulent, these balsamic glazed Portobello mushrooms are marinated to perfection and grilled for a delightful entrée or side dish. Rich in flavor yet low in calories, they are perfect for those seeking a wholesome and delicious meal.
Prep time: 15 minutesCook time: 14 minutesServes: 4
Ingredients
4 large Portobello mushrooms
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon honey
Instructions
1. In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, oregano, salt, pepper, and honey.
2. Remove stems from the Portobello mushrooms and lightly clean caps with a damp cloth.
3. Place mushrooms in a large resealable plastic bag, pour marinade over them, and seal the bag. Gently shake to coat mushrooms evenly.
4. Refrigerate for at least 1 hour, or up to 4 hours, to let flavors meld.
5. Preheat a grill to medium-high heat.
6. Remove mushrooms from marinade and place on the grill, gill sides up. Cook for 5-7 minutes on each side, basting occasionally with remaining marinade, until tender and slightly charred.
7. Transfer to a serving platter and let rest for a few minutes before slicing and serving.
Storage
Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place mushrooms in a skillet over medium heat for 3-4 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
