There’s nothing quite like the rich, earthy flavor of grilled Portobello mushrooms. Whether you’re a seasoned vegetarian or just looking to add more veggies to your meals, this dish never disappoints. I love how the grilling process intensifies their natural taste, making them a hearty and satisfying option.
Adding a balsamic glaze takes things to the next level. The sweet and tangy notes perfectly complement the meaty texture of the mushrooms, creating a harmonious blend that’s hard to resist. It’s a simple yet elegant way to elevate your grilled veggies, making them suitable for both casual dinners and special occasions.
Ingredients
Gather the following ingredients to prepare delicious grilled Portobello mushrooms with balsamic glaze.
Portobello Mushrooms
- Quantity: 4 large Portobello mushrooms
- Selection: Choose mushrooms with firm stems and intact gills
- Preparation: Clean by wiping with a damp cloth and remove stems
Balsamic Glaze Components
- Balsamic Vinegar: 1/2 cup, preferably aged for richer flavor
- Honey: 2 tablespoons, adds sweetness
- Garlic: 2 cloves, minced for depth
- Rosemary: 1 teaspoon, fresh and finely chopped
Seasonings and Oils
- Olive Oil: 3 tablespoons, extra virgin for best taste
- Salt: 1 teaspoon, sea salt recommended
- Black Pepper: 1/2 teaspoon, freshly ground
- Thyme: 1 teaspoon, dried or fresh
Preparation Steps
Preparing grilled Portobello mushrooms with balsamic glaze involves cleaning, marinating, and creating the glaze. Follow these steps to ensure a flavorful and perfectly cooked dish.
Cleaning and Marinating
- Clean the Mushrooms
- Wipe each Portobello mushroom with a damp cloth to remove dirt.
- Remove the stems and gently scrape out the gills using a spoon for a cleaner flavor.
- Prepare the Marinade
- In a bowl, combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 minced garlic cloves, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Mix until well blended.
- Marinate the Mushrooms
- Place the cleaned mushrooms in a large resealable plastic bag or shallow dish.
- Pour the marinade over the mushrooms, ensuring each piece is evenly coated.
- Refrigerate for at least 30 minutes to absorb the flavors.
Making the Balsamic Glaze
- Combine Ingredients
- In a small saucepan, mix 1/2 cup balsamic vinegar with 2 tablespoons honey.
- Simmer the Mixture
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
- Thicken the Glaze
- Continue simmering until the glaze reduces by half and reaches a syrupy consistency.
- Remove from heat and let it cool slightly before drizzling over the grilled mushrooms.
Grilling Techniques
Grilling Portobello mushrooms perfectly requires precise heat settings and cooking times. I follow these guidelines to achieve the best results.
Heat Settings
I preheat my grill to medium-high heat, targeting 375°F to 400°F (190°C to 200°C). This temperature range ensures a nice sear on the mushrooms while keeping them juicy.
| Grill Type | Temperature (°F) | Temperature (°C) |
|---|---|---|
| Gas | 375-400 | 190-200 |
| Charcoal | Medium-High | 190-200 |
Cooking Time
I grill the mushrooms for 5-7 minutes per side. Flipping them halfway through allows each side to develop a rich, charred flavor without overcooking.
| Cooking Step | Time (Minutes) |
|---|---|
| First Side | 5-7 |
| Flip and Cook Other Side | 5-7 |
Serving Suggestions
Pairing the right sides and garnishes elevates my grilled Portobello mushrooms with balsamic glaze.
Side Dishes
- Quinoa Salad: Light and nutty with fresh vegetables.
- Roasted Asparagus: Crisp texture and vibrant color.
- Garlic Mashed Potatoes: Creamy and flavorful balance.
- Mixed Greens: Simple salad with lemon vinaigrette.
Garnishing Ideas
- Fresh Herbs: Chopped parsley or basil adds freshness.
- Grated Parmesan: Savory depth enhances the dish.
- Toasted Pine Nuts: Crunchy contrast for texture.
- Lemon Zest: Citrus hint brightens the flavors.
Nutritional Information
Grilled Portobello mushrooms make a nutritious choice with their low-calorie content. Each large mushroom provides approximately 35 calories and 3 grams of protein. The olive oil used in the marinade contributes around 7 grams of healthy fats per serving.
Here’s the nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 35 kcal |
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 7 g |
| Fiber | 2 g |
| Vitamin D | 20 IU |
| Iron | 1.1 mg |
| Potassium | 305 mg |
The balsamic glaze adds about 20 calories per tablespoon, enhancing the dish’s flavor without significantly increasing the calorie count. This meal delivers essential vitamins and minerals, including vitamin D and potassium, supporting overall health and wellness.
Conclusion
Grilled Portobello mushrooms with balsamic glaze have become one of my favorite go-to dishes. They’re easy to make and full of rich flavors that impress every time. Whether you’re cooking for a crowd or enjoying a quiet meal, this dish never fails to satisfy. I hope you give it a try and enjoy as much as I do!
