Description
These Portobello Mushroom make the perfect summer meal. Easy to make, full of antioxidants, thick and juicy.
Ingredients
Scale
- 2 large portobello mushrooms, stems removed
Marinade
- 3 cloves garlic
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon Celtic sea salt
- 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon fresh oregano leaves or 1/2 teaspoon dried oregano
Instructions
- Light the grill.
- Wash mushrooms, rinsing the tops under water for 2 seconds. Wipe dry. Gently wipe the bottoms. Don’t let them get too wet.
- Mix all marinade ingredients together on a plate large enough to hold them in a single layer.
- Coat both sides of the mushrooms with the marinade and let sit 5 minutes
- Place mushrooms on the grill top side down.
- Turn the mushroom side of the grill down to low. Cover.
- Grill 5-15 minutes. Use tongs to dip the mushroom into the marinade frequently so they stay moist.
- The juices will collect on the inside of the mushroom. When you dip them into the marinade pour all the delicious juices from the mushrooms into the marinade. The juices will become part of the marinade.
- Be careful they don’t get too brown. If they are getting too brown turn down the heat to low on both sides of the grill.
- Once they are getting tender, turn them over, dip into the marinade, and grill on the other side for 3-5 minutes.
- If they are not done, turn them back over and continue to grill top side down until tender, dipping into the marinade frequently.
- Serve on a bed of arugula, sliced or put onto a gluten free bun with sliced tomato and have a mushroom burger.
Notes
Nutrition information is for the mushrooms without the arugula.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Vegetable
- Cuisine: Vegan, Paleo, Gluten Free, Whole30, Keto