Quick and easy, with a wallop of flavor.
These are too easy not to make, and make a perfect main or side dish year round (as long as you are a grill aficionado that leaves their grill uncovered in the winter.) The balsamic adds both a deep and piquant tone, while the Montreal Steak seasoning gives it a hearty rounded edge. Feel free to use your imagination.
Grilled Portobello Mushrooms with Balsamic Marinade
- 4 portobello mushrooms, stems removed
- 3 tbsp Extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Montreal steak Seasoning
- 1 tsp paprika
- salt, pepper, or Adobo seasoning to taste
- Clean the mushrooms using a damp paper towel, gently brushing the gills. Place in a bowl for mixing. Remove the stems and chop, and add to bowl. I serve the chopped bits with the caps for extra texture. Start your grill and allow to heat up.
- Add the remaining ingredients including the vinegar and olive oil to the bowl. Shake and rotate to blend all the ingredients, and let sit for approximately 10 minutes.
- Bring the bowl out to your grill. Tip the caps upside down, gill side down, into the bowl to remove the marinade from the gills to avoid flareups. You will add it during the last part of the cooking. Carefully place the mushrooms gill side down on the grills. You will get a little flare up from the oil–just make sure you have gotten most of the marinade out before adding on the grill. Close the lid.
- Allow the mushrooms to cook for about 5 minutes with the lid closed. Do not touch until ready to flip. After about 5 minutes, gently flip each mushroom with grilling tongs. Add the marinated chopped stems onto the mushrooms, which will now be gill side up. Add the remaining marinade to each mushroom, which will serve as a sort of cup and braise the mushrooms to finish cooking. Let grill for another 5-7 minutes.
- Serve while hot as a main dish or as a side. Get ready for some umami goodness!