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Grilled Portobello Mushrooms with Herbs and Balsamic

This dish features large, firm portobello mushrooms grilled to perfection, developing a smoky aroma and slightly charred exterior. Brushed with olive oil, seasoned with garlic and herbs, and finished with a splash of balsamic vinegar, the mushrooms boast a juicy, meaty texture with bold, earthy flavors. The final result is a visually appealing, tender mushroom cap with a crisp, caramelized surface.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large Portobello mushrooms firm, plump caps with deep earthy smell
  • 2 tablespoons extra virgin olive oil for brushing mushrooms
  • 3 cloves garlic finely minced
  • to taste coarse sea salt and black pepper for seasoning
  • 1 tablespoon balsamic vinegar adds brightness and sweetness
  • 1 teaspoon fresh thyme or rosemary chopped, or dried herbs
  • optional smoked paprika or chili flakes for extra smoky heat or spice

Equipment

  • Grill or Grill Pan
  • Basting brush

Method
 

  1. Start by preheating your grill to medium-high heat, ensuring it’s hot enough to develop those beautiful grill marks.
  2. While the grill heats up, wipe the portobello caps with a damp cloth to remove any dirt—avoid rinsing under water to prevent sogginess—and remove the stems if desired.
  3. In a small bowl, mix the olive oil with the minced garlic, chopped herbs, and a splash of balsamic vinegar. Brush this mixture generously onto both sides of each mushroom cap, coating them evenly.
  4. Sprinkle coarse salt and black pepper over the caps, adding smoked paprika or chili flakes if you like a bit of heat and extra smoky flavor.
  5. Place the mushrooms on the grill with the gill side down first. Grill for about 4-5 minutes, until you see nice grill marks and they start to soften.
  6. Flip the mushrooms carefully using tongs, and continue grilling for another 4-5 minutes, until the caps are tender and slightly charred around the edges.
  7. During the last minute of grilling, use a basting brush to lightly coat the caps with the remaining herb mixture or extra balsamic vinegar, enhancing flavor and moisture.
  8. Once the mushrooms are tender, juicy, and have beautiful grill marks, remove them from the heat and let them rest for a minute to settle the flavors.
  9. Serve the grilled portobello mushrooms hot, garnished with a sprinkle of fresh herbs if desired, and enjoy their smoky, earthy goodness with a tender, meaty bite.