Portobello mushrooms are a great option if you’ve ever wanted to try something different than burgers, veggie or otherwise, on the grill. This recipe is quick and easy to put together the marinade and to grill.
Grilled Portobello Mushrooms
- 4 Portobello mushroom caps, stem removed and cleaned
- 1/4 Cup balsamic vinegar
- 3 Tablespoons soy sauce
- 1 Teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- A few tablespoons of olive oil, optional
Arrange mushrooms top facing down in a dish or a freezer bag. Combine ingredients and distribute evenly over the mushrooms. Allow to marinade in the refrigerator from an hour to overnight, rotate the mushrooms a few times to keep the marinade moving. When the grill is hot, cook for 6 minutes on each side. You can also cook on an electric grill, like a George Foreman, inside. Serve as a sandwich, sliced on a salad, or on top a bed of rice and lightly sauteed spinach. Enjoy!