I love balsamic portobello mushrooms and the first time I made these for Ludmilla she fell in love with them. Now we buy these mushrooms on a regular basis. This recipe is so easy and flavorful that we use them in salads, on sandwiches, as sides or just by themselves! I grill them in the summer and oven bake them during the winter. Use whatever your favorite herbs and vinegar you have..the possibilities are endless. Portobellos are fat-free and very low in calories. They are also delicious stuffed with your favorite fillings!
4 ea. portobello mushrooms
1/3 c. balsamic vinegar (or your favorite)
1 c. olive oil ( or a little less, depending on your preference)
1 tsp. dijon mustard (we’ve also used spicy, honey mustard and garlic mustard!)
1 T. chopped thyme
1 T. chopped rosemary
1 T. chopped oregano
kosher salt and pepper to taste
Preheat your grill to medium or your oven to 350F.
Whisk together balsamic vinegar, olive oil, dijon, herbs and salt and pepper until emulsified. Set aside.
Remove the stem from the portobello and scrape out the gills with a spoon (carefully so as not to break up the mushroom).
Place the mushrooms in a ziplock bag and pour the vinaigrette over. Let marinate refrigerated for 30 minutes. You can also pour the vinaigrette over the mushrooms on a sheet pan. Just make sure to flip them over every so often to make sure they are marinated on both sides.
When ready, remove the mushrooms from the marinade and place on a preheated and oiled grill or on a sheet pan if you are cooking them in the oven. Grill for 3-4 minutes per side, pouring the leftover marinade over them as they cook. If oven cooking them, check them every 5 minutes, flipping them over and also pouring the leftover marinade over as you flip them.
Remove from the heat.