Balsamic Portobello Recipe

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. Bring to Room Temperature

About 15 minutes before cooking, remove mushrooms from the fridge to come to room temperature so they cook evenly.

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.

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.