Ginger-marinated grilled portobello mushrooms
Grilled portobello mushrooms soaked in balsamic vinegar and fresh ginger create a taste-packed meat-free side or appetizer. Serve these grilled portobellos to guests with your preferred main dish, or transform them into a grilled portobello burger meal!
If you’ve been searching for a grilled vegetarian side dish or appetizer, I’ve got you covered! This recipe for grilled portobello mushrooms is an ideal accompaniment to your grilled main dishes. They also serve as a delightful appetizer for guests, as their meaty texture and umami taste provide a truly satisfying experience!
Despite being a devoted carnivore, I enjoy the hearty texture and rich taste of grilled portobello mushrooms. I frequently seek them out when I'm desiring a vegetarian dish.
Components for Grilled Portobello Mushrooms:
Portobello Mushroom Caps: I utilize four caps, which serve about 4 to 8 people.
Marinade for Portobello Mushrooms: Balsamic vinegar, avocado oil, ginger, sea salt, black pepper, and Italian herbs.
This blend of ingredients creates an excellent marinade for vegetables.
Adaptations for Recipes:
Replace the balsamic vinegar with red wine or soy sauce.
Olive oil can be substituted for avocado oil.
Other types of mushrooms like cremini or baby bella mushrooms can also be used. Keep in mind that tiny mushrooms may fall through bigger grill grates.
Grilling Portobello Mushrooms:
Mix the marinade components in a small bowl.
Wash the mushrooms well with lukewarm water. Employ a soft brush or a moist paper towel to delicately wipe away any dirt or residue from the caps. Gently pat with a kitchen cloth or paper towels.
Move the mushrooms to a casserole dish or an airtight container. Add the marinade. Pour the marinade over the mushrooms to ensure they are fully covered. Soak mushrooms for 15-20 minutes.
Start your outdoor grill. For a gas grill, heat it to a medium setting (350 to 400 degrees Fahrenheit). For a charcoal grill, heat the coals for 20 minutes before starting to grill.
Position the mushrooms on the preheated grill with the cap side downward (with the gills and stem facing upwards). Sauté mushrooms for 5 to 6 minutes, until attractive grill marks form. Turn the mushrooms so that the gills face down, and cook on the grill for 5 to 6 more minutes.
Move the mushrooms to a cutting board and slice them. Feel free to top with sesame seeds, grated parmesan, or diced green onion.
Accompany any main dish or serve as an appetizer, and savor the flavor!
Keep leftovers in a sealed container in the fridge for a maximum of 5 days.
Cooking Suggestions:
Soak the mushrooms – I can confidently say it's a complete transformation, and it takes hardly any extra time.
When you increase or decrease the quantity of mushrooms, modify the amounts of the other ingredients as needed. This recipe can be conveniently halved or doubled.
Proposed Ways to Serve
These grilled portobello mushrooms are fantastic right off the grill – crunchy on the outside, tender on the inside, packed with flavorful ginger-infused deliciousness.
Accompany them with BBQ Tri Tip, Grilled Chimichurri Chicken, or Orange Ginger Grilled Chicken.
Incorporate grilled mushrooms into a meat-free vegetable burger recipe. Accompany them with fresh coleslaw and a tomato slice, onion slice, and avocado on your preferred bun for incredible veggie burgers!
Scatter them over a green salad to introduce a meaty component. Alternatively, present them as a lettuce wrap filled with various treats within a lettuce leaf.
Include them in quesadillas, such as my Grilled Vegetable Avocado Quesadillas.
There it is! The perfect summer side dish or starter!
Ideal for grilling season, these mushrooms could easily turn into a favorite for your barbecue pleasure.
Fixings
4 huge portobello mushrooms
1/4 cup balsamic vinegar
1/2 cup pineapple juice
2 tablespoons hacked new ginger, stripped
1 tablespoon hacked new basil
Directions
Clean mushrooms with a sodden fabric and eliminate their stems. Place in a glass dish, stemless (gill) side up.Healthy-chocolate-chip-cookies-recipe.
To set up the marinade, in a little bowl whisk together the vinegar, pineapple squeeze and ginger. Shower the marinade over the mushrooms. Cover and let marinate in the cooler for around 60 minutes, turning mushrooms once.
Set up a hot fire in a charcoal barbecue or hotness a gas barbecue or oven. Away from the hotness source, gently cover the barbecue rack or oven dish with cooking shower. Position the cooking rack 4 to 6 crawls from the hotness source.
Barbecue or sear the mushrooms on medium hotness, turning frequently, until delicate, around 5 minutes on each side. Season with marinade to hold back from drying out. Utilizing utensils, move the mushrooms to a serving platter. Decorate with basil and serve right away. Cool. Appreciate it !
Ginger-marinated grilled portobello mushrooms VIDEO