SMOKY GRILLED PORTOBELLO MUSHROOMS

SMOKY GRILLED PORTOBELLO MUSHROOMS

Smoky Grilled Portobello Mushrooms are a delicious and healthy vegetarian option full of rich, smoky flavour. The large, meaty portobello mushroom is marinated in a blend of balsamic vinegar, olive oil, garlic, and smoked paprika. The grilling process enhances the mushroom’s natural earthiness, making it a satisfying dish or a complement to a main course. Perfect for a summer BBQ or a quick dinner, this recipe offers a savoury, low-carb, and plant-based option that’s bursting with flavour.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Appetisers, Side

SERVING SIZE

1 serving

CUISINE

Mediterranean, American, Italian, Vegan

PREPARATION/TECHNIQUES

Grill, Marinate, Quick & Easy, No-Cook, Low Sodium

OCCASION/HOLIDAY

Anniversary, BBQ, Picnic, Fourth of July, Fall, Family Dinner, Summer, Valentine’s Day, Vegan Feast, Casual Dinner, Meatless Monday

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Carb, Gluten-Free, Dairy-Free, Low Fat, Kosher, Keto-Friendly, Paleo, Organic, Healthy, Plant-Based, Wheat-Free

DISH TYPE

Grilled Vegetables, Side Dish, Healthy Entrée, Vegan Snack

INGREDIENTS

• 1 large portobello mushroom

• 1 tsp balsamic vinegar

• 1 tsp olive oil

• 1 clove garlic, minced

• 1/4 tsp smoked paprika

• Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION

• Calories: 70

• Protein: 2g

• Fat: 5g

• Carbohydrates: 5g

• Fibre:5g

• Sodium: 50mg

• Vitamin D: 15% of the daily recommended intake

• Iron: 3% of daily recommended intake

PREPARATION

• Prepare The Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, smoked paprika, salt, and pepper. Mix well until thoroughly combined.

• Marinate The Mushroom: Brush the portobello mushroom on both sides with the marinade, making sure it’s evenly coated. Let it rest for 10-15 minutes to absorb the flavours.

• Preheat The Grill: While the mushroom marinates, preheat your grill or grill pan over medium to high heat. Lightly oil the grates to prevent sticking.

• Grill The Mushroom: Place the marinated portobello mushroom on the hot grill, gill side down. Cook for 4-5 minutes on each side until tender and slightly charred.

• Serve Immediately: Remove the grilled mushroom from the grill, slice if desired, and serve hot. It pairs well with fresh salad or as a burger substitute.

PREP TIME

10 minutes (including marinating time)

COOKING TIME

8-10 minutes

TIPS

• Don’t overcook: Over-grilling the mushroom can make it dry. Aim for tenderness while keeping it juicy.

• Extra marinade: Baste the mushroom with leftover marinade while grilling for an extra boost of flavour.

• Grill marks: Press the mushroom down lightly on the grill for those perfect grill marks and an even cook.

VARIATIONS

• Herb twist: Add fresh thyme or rosemary to the marinade for an aromatic flavour.

• Spicy version: Add a pinch of chilli flakes or cayenne pepper to the marinade for a bit of heat.

• Cheesy topping: After grilling, top the mushroom with vegan cheese or goat cheese for an extra creamy texture.

• Lemon zest: Add a touch of lemon zest to the marinade for a fresh citrus note.

PREPPING AND STORAGE

• Fridge Storage: Store grilled mushrooms in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat grilled mushrooms in a pan or in the oven. Avoid microwaving as it can make them rubbery.

• Freezing: Grilled mushrooms can be frozen for up to 1 month. Thaw in the fridge overnight and reheat on the grill or in the oven.