Grilled Portobello Mushrooms (with Balsamic)

Prep Time: 10 minutes + 30 minutes (minimum) for marinating

Cook Time: 10 minutes

Serving: 1 Large Portobello per person

A Word From The Cook

“‘Could’ almost replace a steak”


  • 4 Large Portobello Mushrooms
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 3 Cloves Garlic (minced)
  • 6-8 Grinds Fresh Black Pepper
  • 2-3 Grinds Himalayan Pink Salt
  • 4 Sprigs Fresh Thyme Leaves with (removed from stem) , (or 1 tsp dried thyme)


  1. Combine together; Balsamic Vinegar, Olive Oil, Garlic, Salt and Pepper and Thyme.
  2. Gently rinse the Portobello Mushrooms under cold water.
  3. Remove the gills of the mushroom.   (This is not necessary, but just a preference for me.   To remove the gills, gently scrap them out with a grapefruit spoon.  No need to be fussy and get them all).
  4. Place the mushrooms in a large ziplock bag and pour the vinegar/oil mixture over them.   Shake to coat and let marinate for at least 30 minutes.
  5. Preheat the grill to a medium-high temperature and place the mushrooms on the grill.   Grill for about 5 minutes each side.
  6. Remove from Grill and serve.   Whole or sliced.
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