Smoky Grilled Portobello Mushrooms
Get ready to transform ordinary portobello mushrooms into a mouthwatering, smoky delight that even meat lovers will crave. These grilled portobellos pack incredible flavor and meaty texture, making them perfect as a main dish or a stunning side.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Calories 90 kcal
- 4 large portobello mushroom caps about 4-5 inches in diameter
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Fresh parsley for garnish
- Extra virgin olive oil for drizzling
- Flaky sea salt for finishing
Gently clean mushrooms with a damp paper towel – never wash under running water as they'll become waterlogged. Remove stems and use a spoon to scrape out the dark gills (this prevents a bitter taste and dark juices from leaking).
Whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, thyme, salt, and pepper in a bowl until well combined. The mixture should be rich red and fragrant.
Brush both sides of mushrooms generously with marinade. Let sit for 15-30 minutes, cap-side up. Don't marinate longer than 30 minutes as mushrooms can become too soft.
Heat grill to medium-high (around 400°F/200°C). Clean and oil the grates well to prevent sticking.
Place mushrooms cap-side down first. Grill for 4-5 minutes until nice grill marks appear. Flip and grill for another 3-4 minutes until tender. Brush with remaining marinade while grilling.