Grilled Portobello Mushroom Steaks with Balsamic Glaze
These Grilled Portobello Mushroom Steaks with Balsamic Glaze are a delightful vegetarian option that will satisfy your cravings for a hearty and flavorful meal.
The meaty texture of the Portobello mushrooms, combined with the tangy balsamic glaze, creates a symphony of tastes and textures that is sure to impress. Enjoy this easy-to-make recipe and savor the deliciousness of grilled mushrooms with a touch of balsamic sweetness! Bon appétit!
Ingredients
- 4 large Portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons maple syrup or honey optional, for added sweetness
- Pinch of salt
Instructions
- Preheat your grill to medium-high heat.
- Clean the Portobello mushrooms by gently wiping off any dirt with a damp cloth. Remove the stems and discard.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper to create a marinade.
- Place the Portobello mushrooms in a shallow dish and pour the marinade over them, ensuring each mushroom is well coated. Let them marinate for at least 15 minutes, allowing the flavors to infuse.
- While the mushrooms are marinating, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup or honey (if using), and a pinch of salt.
- Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the glaze has thickened and reduced by about half. Stir occasionally to prevent burning. Remove from heat and set aside.
- Once the grill is hot, place the marinated Portobello mushrooms on the grill, gill-side down. Grill for about 5-6 minutes on each side, or until they become tender and grill marks appear. Baste the mushrooms with the remaining marinade while grilling.
- Remove the grilled Portobello mushrooms from the grill and transfer them to a serving plate. Drizzle the balsamic glaze over the mushrooms, allowing it to coat them generously. Let the flavors meld for a minute or two.
- Garnish with fresh parsley, if desired, and serve immediately. The grilled Portobello mushroom steaks are delicious as a main course or can be served alongside a salad, rice, or grilled vegetables.
Notes
- Marinating matters: Portobellos absorb flavor beautifully. Letting them sit in the balsamic marinade for at least 20 minutes brings out their umami depth. If you have time, marinate for up to 2 hours in the fridge.
- Gills optional: While not harmful, some people prefer to remove the gills with a spoon for a cleaner presentation and to avoid darkening sauces.
- Cap-side down first: Start grilling gill-side up to retain juices, then flip to caramelize the top.
- Don’t press them: Pressing down while grilling squeezes out their natural moisture. Let the mushrooms rest and sear naturally for best texture.
- Use a grill pan or foil: If your grill grates are wide, a pan or foil will prevent the mushrooms from tearing or falling apart.
- Serving ideas: Slice and serve over mashed cauliflower, polenta, quinoa, or tuck them into a bun like a burger. They also pair beautifully with a garlicky aioli or chimichurri.
Cooks Tips
Cooks Tips
- For a smoky twist, toss some soaked wood chips onto your grill or use a stovetop smoker.
- Brushing with oil halfway through grilling keeps the caps glossy and prevents drying out.
- Salt timing: Add salt after grilling to keep them from releasing too much water during cooking.
- Add texture: Top with toasted pine nuts or crumbled goat cheese just before serving for an elegant touch.
Nutrition
Calories: 428kcalCarbohydrates: 35gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 46mgPotassium: 247mgFiber: 1gSugar: 29gVitamin A: 39IUVitamin C: 2mgCalcium: 82mgIron: 3mg
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