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Ingredients
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Mushrooms & Marinade
Topping & Garnish
Method
Mushrooms & Marinade
- 1
Clean and prepare mushrooms
Gently wipe the portobello caps with a damp cloth or paper towel to remove dirt. Remove and discard the stem or save for another use. Using a spoon, gently scrape out the gills if you prefer a less earthy flavor (optional). Pat dry.
- 2
Make the marinade
In a shallow dish or large bowl, whisk together 4 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, minced garlic, thyme, 1 tsp honey or maple syrup, 1 tsp coarse salt and 1/2 tsp black pepper until combined.
- 3
Marinate mushrooms
Place the mushroom caps gill-side up in the marinade, spooning some marinade into the gill area so the flavor penetrates. Turn the caps to coat the outside. Let sit at room temperature for 15–30 minutes, or cover and refrigerate up to 2 hours. Reserve leftover marinade.
- 4
Preheat grill or stovetop grill pan
If using an outdoor grill, preheat to medium-high (about 400°F / 200°C). If using a grill pan, preheat it over medium-high heat and lightly oil the pan to prevent sticking.
- 5
Grill the mushrooms
Brush the grill grates or pan with a little oil. Place mushrooms gill-side down first for 4–5 minutes to sear, then flip and grill 3–4 minutes more, basting with reserved marinade once or twice, until mushrooms are tender and nicely charred at the edges. Total cook time should be about 7–9 minutes depending on thickness. An instant-read thermometer is not necessary—mushrooms are done when soft and juicy.
Topping & Garnish
- 6
- 7
- 8
Assemble
When mushrooms are done, transfer to a plate gill-side up. Immediately dollop or spread about 1.5 oz (approx. 3 tbs) of the goat cheese mixture onto each mushroom cap so it softens slightly from residual heat. Sprinkle with toasted nuts if using, a pinch of flaky sea salt, and a light grind of black pepper. Add microgreens or baby arugula on top or on the side for freshness.
- 9
Serve
Serve warm as a main vegetarian course or as part of Soups & Salads. These grilled portobellos also work sliced over mixed greens or served on toasted bread for an open-faced sandwich.