Balsamic-Ginger Grilled Portobello Mushrooms Recipe

Flavorful Portobello Mushrooms grilled with balsamic vinegar and ginger, ideal for the grilling season!

– 1/3 cup balsamic vinegar – 1/3 cup olive oil – 2 tablespoons fresh ginger peeled and grated – Sea salt black pepper, and Italian seasoning to taste – 4 large portobello mushrooms stems removed



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Using a whisk, combine the balsamic vinegar, olive oil, and ginger in a bowl and mix until smooth.

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Apply balsamic-ginger marinade to portobello mushrooms in a zip lock bag, casserole dish, or tupperware. Cover mushrooms with marinade.

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Add salt, black pepper, and Italian seasoning or Herbs de Provence to both sides of each mushroom. Leave mushrooms in marinade 10–20 minutes, spooning occasionally.

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Set the grill to medium-high. Pour remaining marinade over mushrooms grilled gill-side up. Season and cover the grill. Cook 5–8 minutes for juicy mushrooms and grill marks.

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Tongs should be used to flip mushrooms (juices may flame up the grill). Continue cooking 5–8 minutes until mushrooms are crisp and crunchy.

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Use a cutting board to cut the mushrooms into slices that are ¼ inch thick, and serve them as soon as possible.

Also See

Baked Brie with Maple Spiced Apples Recipe