Portobello Mushroom Recipe

Clean and Prep Mushrooms

Wipe each portobello cap with a damp paper towel to remove dirt. Trim the stem flush with the cap. If you prefer a milder taste and more surface for the marinade, use a spoon to gently scrape out and discard the dark gills from the underside; otherwise leave them intact.

Make the Marinade

In a bowl or shallow dish, whisk together 6 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 1 tsp Dijon mustard, 3 minced garlic cloves, 1 tbs fresh thyme (or 1 tsp dried), 1 tsp honey or maple syrup, 1 tsp salt, and 1 tsp freshly ground black pepper until emulsified.

Marinate

Place the mushroom caps gill-side up in the dish or in a resealable bag. Pour about three-quarters of the marinade over the mushrooms, reserving the rest for brushing later. Flip caps to coat both sides, pressing them into the marinade so it gets into the undersides. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. If refrigerated, bring to room temperature for 20 minutes before cooking.

Preheat Grill or Pan

If grilling, preheat grill to medium-high (about 400°F / 200°C). If using a skillet, heat a large cast-iron or heavy skillet over medium-high heat and add 1 tbs olive oil to coat the pan.

Cook the Mushrooms

For grill: Place mushrooms cap-side down first for 3–4 minutes to get grill marks, then flip and cook gill-side down for another 4–6 minutes, brushing with reserved marinade once or twice. For skillet: Add mushrooms cap-side down and cook 3–4 minutes until nicely browned, flip and cook gill-side down for 4–6 minutes, spooning the pan juices and reserved marinade over the top. Total cooking time should render the mushrooms tender but still hold shape.

Finish

If using, place 1 tbs butter on each hot mushroom after removal to melt and gloss the cap. Let rest 2 minutes so juices redistribute.

Top and Garnish

Sprinkle mushrooms with 2 tbs chopped parsley and 1/2 cup crumbled goat cheese or feta while warm so cheese softens slightly. Squeeze lemon wedges over mushrooms to taste.

Serve

Serve mushrooms whole as a vegetarian main over grains (rice, quinoa) or on toasted bread as a sandwich or burger substitute. Leftovers keep in an airtight container in the refrigerator for up to 3 days; gently reheat in a skillet.