Marinating and grilling portobello mushrooms is easy and they’re so tasty. Their great meaty flavor makes them perfect on just about anything (well, not chocolate cake. You know what I mean). On steak, a salad or smooshed into a burger bun. These are where it’s at.
The mushroom marinade has roasted garlic infused red wine vinegar. If you can’t find that, go with regular red wine vinegar and add a dash of garlic powder to the mix. Then go in with the olive oil, dijon mustard, salt and pepper. Mix it up. Then you’re going to brush it onto the mushrooms. But do it in a very specific way.
Start with a bit of marinade on the mushroom tops. Then flip them over and put most of it on the gills. It’s going to settle into all those crevices and hang on better than it does to the tops. Let them sit there gill-side-up for a bit then grill starting with the tops down, then flip. Let them rest for a bit and then either slice them or serve them whole.Print
- 3 Tbsp. roasted garlic infused red wine vinegar, such as Pompeian brand
- 2 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 4 portobello mushrooms, stems removed
- Prepare grill for direct medium-high grilling.
- In a small bowl combine vinegar, olive oil, mustard, salt and pepper.
- Put mushrooms on a plate top-side-up. Brush tops lightly with the vinegar mixture. Flip mushrooms over. Brush remaining marinade liberally on the gills and let it soak in for a minute.
- Grill mushrooms top-side-down until grill marks are dark, 3-4 minutes. Flip and grill for another 3-4 minutes. Remove from grill and let rest for 5 minutes.
- Slice and serve.