Balsamic Portobello Recipe
Make Balsamic Portobello Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Portobello Mushrooms
For Serving / Optional Garnish
Method
Marinated Portobello Mushrooms
- 1
Clean and Prep
Wipe each portobello cap with a damp paper towel to remove dirt. Trim the stem flush with the cap if present. If you prefer, gently scrape out the gills with a spoon for a cleaner presentation and less earthiness.
- 2
Make the Marinade
In a shallow bowl or medium mixing bowl, whisk together 3 tbs olive oil, 3 tbs balsamic vinegar, 1.5 tbs soy sauce, 1 tsp Dijon mustard, 3 minced garlic cloves, 1 tbs fresh thyme leaves (or 1/2 tsp dried), 1 tsp brown sugar (or maple syrup), 1 tsp salt and 1 tsp freshly ground black pepper until emulsified.
- 3
Marinate
Place the mushroom caps gill-side up in the bowl or in a large resealable plastic bag. Pour the marinade over the mushrooms, turning to coat both sides. Reserve about 1 tbs of the marinade for basting later. Cover and refrigerate at least 30 minutes and up to 2 hours. If you are short on time, marinate 15 minutes at room temperature.
- 4
- 5
Cook — Grill or Pan-Sear
Option A — Grill: Preheat grill to medium-high (about 400°F/200°C). Oil the grates lightly. Place mushrooms gill-side down and grill 4–6 minutes. Flip, brush with reserved marinade and grill another 3–5 minutes until tender and slightly charred. Option B — Pan-Sear: Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, place mushrooms gill-side down and sear 4–6 minutes until browned. Flip, brush with reserved marinade and cook another 3–5 minutes until tender. Total cooked time depends on thickness; mushrooms are done when they are tender and juices run but not soggy.
- 6
Finish
If using butter or soft goat cheese, place 1/2 tbs on each hot mushroom cap immediately after removing from heat so it melts into the surface. Let rest 2 minutes.
Serve & Garnish
- 7
Arrange mushrooms on a platter or on top of toasted crusty bread or cooked grains. Drizzle with 2 tbs balsamic reduction if using and sprinkle chopped fresh parsley over the top.
- 8
Serve warm as an appetizer, vegetarian main (with grains or salad), or as a sandwich component. Leftover mushrooms refrigerate in an airtight container up to 3 days and reheat gently in a skillet or oven.
