Balsamic Glazed Portobello Mushrooms

🕒 Prep: 15 min
🔥 Cook: 14 min
🍽 Serves: 4
★★★★★
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If you’re looking to elevate a simple meal into something special, these Balsamic Glazed Portobello Mushrooms will do the trick. They’re juicy, savory, and perfect for grilling season. The balsamic glaze adds a touch of sweetness that complements the earthy mushrooms beautifully.

Ingredients for Balsamic Glazed Portobello Mushrooms

Portobello mushrooms are the star of this dish. Their large caps soak up flavors beautifully, making them ideal for grilling. Balsamic vinegar adds a tangy sweetness, while olive oil ensures a smooth marinade and helps in grilling. Soy sauce contributes to the umami depth, and garlic provides a robust aroma. Oregano brings a hint of herbal notes, while salt and black pepper balance the flavors. Finally, a touch of honey rounds it all off with sweetness.

Tips & Tricks

  • Don’t skip the resting time after grilling; it makes a big difference in juiciness.
  • Use a grill pan if you’re cooking indoors; it will still give you nice grill marks.
  • For a smokier flavor, consider adding a pinch of smoked paprika to the marinade.

Serving Suggestions

These mushrooms pair beautifully with a side of quinoa or a fresh arugula salad topped with shaved Parmesan. They also work well as a hearty filling for sandwiches or wraps. For a complete meal, serve alongside grilled vegetables or a light pasta dish.

Frequently Asked Questions

Can I use a different type of mushroom?
While Portobello mushrooms are ideal for their size and texture, you can try cremini or large button mushrooms. Just adjust the grilling time accordingly.
What if I don’t have a grill?
No worries! You can roast the mushrooms in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

Balsamic Glazed Portobello Mushrooms Recipe Walkthrough

Start by whisking together the balsamic vinegar, olive oil, soy sauce, garlic, oregano, salt, pepper, and honey in a bowl. This forms a rich, flavorful marinade. Next, carefully remove the stems from the Portobello mushrooms and wipe the caps clean with a damp cloth to remove any dirt.

Place the mushrooms in a large resealable plastic bag. Pour the prepared marinade over them, seal the bag, and give it a gentle shake to make sure the mushrooms are well coated. Refrigerate this for at least an hour; if you have the time, let it sit for up to four hours to really let those flavors meld.

Once marinated, preheat your grill to medium-high heat. Remove the mushrooms from the marinade and place them on the grill with the gill sides up. Grill them for about 5 to 7 minutes on each side, basting occasionally with the leftover marinade. You'll know they’re done when they’re tender and have a slight char.

Transfer the grilled mushrooms to a serving platter and let them rest for a few minutes before slicing. This resting time allows the juices to redistribute, making every bite flavorful.

Why You'll Love This Recipe

  • Easy to prepare and requires minimal ingredients.
  • Perfect for both vegetarians and meat-eaters as a main dish or side.
  • Rich umami flavor that feels indulgent yet healthy.
  • Great for summer grilling or a cozy indoor cookout.

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

Step-by-step 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.

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