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Grilled Portobello Mushrooms

Servings: 3
Author: Hip Foodie Mom


  • 3 portobello mushrooms caps only
  • 1/4 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.