Grilled Portobello Mushrooms with Garlic
If you're looking for a delicious, meat-free option that's packed with flavor, these Grilled Portobello Mushrooms with Garlic are about to become your new favorite. I've perfected this recipe through countless grill sessions, and it consistently delivers restaurant-quality results right in your backyard. These mushrooms turn out incredibly juicy with a perfect char and that irresistible garlic aroma.
Ingredients
- 4 large portobello mushroom caps
- 4 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Optional: 2 tablespoons fresh parsley chopped
Instructions
- Clean the mushroom caps gently with a damp paper towel. Remove the stems and scrape out the gills using a spoon – this prevents the mushrooms from becoming bitter and helps them absorb more marinade.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
- Place the mushrooms in a shallow dish and brush both sides generously with the marinade. Let them sit for 15-30 minutes, cap side down.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the mushrooms on the grill, cap side down first, and cook for 4-5 minutes until nice grill marks appear.
- Flip carefully and grill for another 4-5 minutes until the mushrooms are tender throughout.
- If desired, brush with any remaining marinade and sprinkle with fresh parsley before serving.