Flavorful Portobello Mushrooms grilled with balsamic vinegar and ginger, ideal for the grilling season!
– 1/3 cup balsamic vinegar– 1/3 cup olive oil– 2 tablespoons fresh ginger peeled and grated– Sea salt black pepper, and Italian seasoning to taste– 4 large portobello mushrooms stems removed
Ingredient
Direction
1
Using a whisk, combine the balsamic vinegar, olive oil, and ginger in a bowl and mix until smooth.
2
Apply balsamic-ginger marinade to portobello mushrooms in a zip lock bag, casserole dish, or tupperware. Cover mushrooms with marinade.
3
Add salt, black pepper, and Italian seasoning or Herbs de Provence to both sides of each mushroom. Leave mushrooms in marinade 10–20 minutes, spooning occasionally.
4
Set the grill to medium-high. Pour remaining marinade over mushrooms grilled gill-side up. Season and cover the grill. Cook 5–8 minutes for juicy mushrooms and grill marks.
5
Tongs should be used to flip mushrooms (juices may flame up the grill). Continue cooking 5–8 minutes until mushrooms are crisp and crunchy.
6
Use a cutting board to cut the mushrooms into slices that are ¼ inch thick, and serve them as soon as possible.