Fantastic Balsamic Ginger Grilled Portobello Mushrooms Made Easy
Portobella-Mushroom-Garlic-Ginger-and-Balsomic
- 4 large portobello mushroom caps (cleaned and stems removed)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger (finely grated)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Fresh parsley (chopped (for garnish))
- Prepare the Marinade
In a small bowl, whisk together balsamic vinegar, olive oil, grated ginger, minced garlic, and dried thyme. Season with salt and pepper to taste.
- Marinate the Mushrooms
Place the portobello mushrooms in a large resealable plastic bag or a shallow dish. Pour the marinade over the mushrooms, ensuring they are well coated. Let them marinate for at least 30 minutes, or for more flavor, leave them in the refrigerator for up to 2 hours.
- Preheat the Grill
Preheat your grill to medium-high heat. Ensure the grates are clean to prevent sticking.
- Grill the Mushrooms
Remove the mushrooms from the marinade, letting any excess drip off. Place them on the grill, cap side down, and grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- Serve
Remove the mushrooms from the grill and let them rest for a couple of minutes. Serve them garnished with fresh parsley. They can be enjoyed as a main dish, or sliced and served on salads or as a burger substitute.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 80kcal
- Calories from Fat 63kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Potassium 300mg9%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.