Grilled Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms (stems and gills removed, wiped clean)
• 0.25 cup balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp low sodium soy sauce
• 1 tbsp fresh rosemary (chopped; or 1/2 tsp dried)
• 1 tsp garlic powder
• 0.5 tsp ground black pepper
• 0.125 tsp cayenne pepper (optional, plus additional to taste)
• canola or vegetable oil (for grilling)
• Herby Avocado Sauce (optional for serving)

Steps

1. 1

   In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne.

2. 2

   Taste and adjust seasonings if you like. Add the mushrooms and turn to coat.

3. 3

   Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes for more intense flavor, but do not exceed 30 minutes or they may become too salty.

4. 4

   Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking.

5. 5

   Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting.

6. 6

   Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

7. 7

   To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Notes

To clean the mushrooms: Remove and discard the stems. Gently rub off dirt from the caps with a paper towel. Use a small spoon to lightly scrape out the gills if desired to prevent the dish from turning a dark hue. To make a burger: Stack each grilled mushroom on a bun with cheese (provolone, fontina, or gouda), tomato, arugula, and avocado.

Nutrition per serving

• main dish
• side dish
• vegetarian
• vegan
• gluten-free
• grilled
• summer
• low-calorie