Equipment
* optional
Ingredients
Mushrooms
- 4 large portobello mushroom caps, stems removed, wiped clean
Marinade
- 60 ml olive oil
- 45 ml balsamic vinegar
- 2 garlic, minced
- 5 g fresh rosemary or thyme, finely chopped
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Gently remove the stems from the mushrooms. Using a spoon, carefully scrape out the black gills from the underside of the caps to prevent them from muddying the flavor and appearance.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, chopped herbs, salt, and pepper until emulsified.
Brush the marinade generously over both sides of the mushroom caps. Let them sit at room temperature for 20 minutes to absorb the flavors.
Preheat your grill or grill pan to medium-high heat (approximately 200°C/400°F).
Place mushrooms on the grill, smooth cap side down first. Grill for 4-5 minutes until char marks appear.
Flip the mushrooms and grill for another 3-4 minutes until tender and juicy.
Remove from grill and let rest for 2-3 minutes before serving or packing for a picnic.
Chef's Notes
- Scraping the gills (the black ribs inside) is optional but recommended for a cleaner look and better texture, especially for picnics.
- These have a 'meaty' texture that makes them an excellent patty replacement in burger buns.
- For a picnic, these can be sliced beforehand and served cold on top of a grain salad or in a wrap.
- If using a grill pan indoors, ensure your ventilation fan is on, as the balsamic can smoke slightly.
Storage
Refrigerator: 3 days — Store in an airtight container. Excellent served cold or reheated.
Reheating: Warm gently in a pan over medium heat or eat cold.
