Description
These succulent grilled portobello mushrooms offer a meaty texture and deep, smoky flavors, making them an ideal vegetarian main course or side dish. By marinating the caps in a tangy blend of balsamic vinegar, savory spices, and a hint of Sriracha, you transform simple mushrooms into a gourmet, juicy culinary experience perfect for any backyard grill or indoor pan.
Ingredients
4 large Portobello Mushrooms
1/4 cup Balsamic vinegar
2 tbsp Olive oil
1/2 tbsp Dried oregano
1 tsp Garlic powder
1 tsp Paprika
1 tsp Sriracha
1/3 tsp Salt
Instructions
Clean mushroom caps and pat thoroughly dry with paper towels.
Remove woody stems and pierce caps with a fork to allow marinade penetration.
Whisk together balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and Sriracha in a bowl.
Brush the marinade over mushrooms and let them rest for 10-15 minutes.
Preheat grill or grill pan to medium-high heat.
Place mushrooms gill-side up on the grill and cook for 5 minutes.
Carefully flip the mushrooms and grill for an additional 4-5 minutes until tender and charred.
Notes
Ensure mushrooms are cleaned well but not soaked in water, as this prevents proper searing. Adjust the Sriracha if you prefer less heat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: American