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.