Continuing yet again with my current portobello mushroom cravings. . I purchased some portobello mushroom caps to grill and eat with our rib-eye steaks. I used this marinade for the steaks. It’s seriously the bomb.
My sister, Grace, was my sous-chef since I was busy baking bread and some other things. I wanted to keep it simple with the mushrooms since we were having so much other food. Next time, I will definitely try this with sausage and maybe even some tomatoes.
I know this photo might not make the mushrooms look too appealing. . and I should have added some parsley on top or something for some color but I was barely able to get this photo. When these guys were ready and off the grill, they were immediately devoured. These portobello mushrooms were delicious!
Hope you enjoy!
Grilled Portobello Mushrooms
- 3 portobello mushrooms (caps only)
- ¼ cup canola oil
- 3 tablespoons chopped onion
- 4 cloves garlic, minced
- 4 tablespoons balsamic vinegar
- 1-2 tablespoons chopped fresh parsley to sprinkle on top (or I was even thinking grating some Parmigiano-Reggiano on top)
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Adapted from this recipe from AllRecipes.com