Grilled Portobello Mushrooms Recipe

I have tried this recipe and thoroughly enjoyed it. For excellent flavour, it does require time to marinate the mushrooms - this may be considered by some as a downside but it really is worth the time. All it means is that you have to be somewhat organized - but that's not so bad. Definitely a keeper and everyone who has tasted these mushrooms loves them.

I broiled them bottom-side up in the over for about 9 minutes. Then, I sliced them, put on sandwich bread, topped with avocado, sprouts and swiss cheese. Then broiled until cheese melted. Excellent

Even my friends said it tastes next-level.

As many others have said, I cut the balsamic vinegar by half to 2 tbsp. I also left out the onion from the marinade and changed the oil to extra virgin olive oil. Once marinated, I sliced and grilled the mushrooms. Be careful not to burn them. Then I used a Vidalia onion sliced VERY thin with 2 tbsp. of minced garlic...sautéed in olive oil till they cooked down a bit. After grilling the mushrooms I placed them in with the onion and garlic sauté for about 5 min. on low heat. WOW, really good used in a sandwich or wrap or over a bison burger.

This was delicious. I marinaded for 2 hrs and instead of 1/4 Cup (4 tbsp) balsamic vinegar, I used 1/4 cup balsamic glaze (it's thicker) and 1/4 cup water. I used on 2 super huge Portabella caps. I chopped the mushroom stem and added to Marinade before pouring inside cap. Great w/ BBQ/grilled meats.

I used 1/4 cup tomato basil balsamic vinegar dressing instead because I did not have any balsamic vinegar. We also grilled the mushrooms on the bbq with hickory wood chips. The next day we heated up the leftovers and you could really taste the smoke from the chips that infused into the mushrooms.

Definitely too much oil. Even adding 1/4 c of soy sauce and apple vinegar each, there was too much oil. I also added 1/4 c of chopped scallions and sprinkled some cracked black pepper. Next time I would cut the oil in half and switch to olive oil.

Always keeping an eye out for a good mushroom recipe. Couldn't resist trying this and was not disappointed. Love grilled mushrooms and balsamic vinegar. Of course grilling is epic. To decrease the earthy flavor of mushrooms, I turn the cap upside down and scrape the gill part out. Then I poke tiny holes all over the bottom of the mushroom cap and let it marinate all day before grilling it. A grilling trick I like to use is to set the thing I am grilling beside rather than directly over the heat. Or on the warming rack if your grill has one. After it gets as warm as I like it, then I set it directly over the flames to get the grilled marks and crunchy bits. This way I can more easily control how well done the item is. No more burned food with cold or lukewarm center. When you prepare it like above and marinate it all day or overnight, the mushroom really has a great flavor. I have started to add some liquid smoke or smoke flavored salt to the marinade to give it a more meaty flavor. Even my mushroom hating, carnivore husband likes this if he has a couple of sides to break up the flavor. Taste your balsamic before you use it. If you do not love the taste of that variety you will not like this recipe. It is a prominent flavor in the end result. Use one you really enjoy or make a balsamic reduction by adding ruby port and sugar to taste and simmer to reduce by half. Some super market brands are horrid and this can salvage those unfortunate bottles of nastiness.

This is a great recipe - delicious mushrooms! I used 3T olive oil, 4 T balsamic and 2T soy sauce. Also, 1/2 tsp dried minced garlic, the minced onions, and cracked black pepper. They grilled gill side up with a little sharp cheese on top. I made a sandwich on a bun with avocado, lettuce, tomato and mayo. I Couldn't ask for anything better. Thanks so much!

We added some crumbled bacon to the top and some grated parmesan, served over a tomato slice. I used the indoor grill and covered for the last five minutes with some water in the drip pan to steam a little. I cut the balsamic back by half as others advised, so good that I ran right out and bought more mushrooms for tomorrow. Outstanding!

Yum! I added approx. 3 tbsp of soy sauce and some fresh/dried african blue oregano to the marinade. 1-2 hour marinade in a ziplock, flip the bag about every half. George Forman grilled it 8 mins med-high. Perfect!

Great recipe! Cooked 6 minutes per side. We added some Rosemary for flavor!

Loved it.

Bro, I’m speechless — tastes epic.

Our vegan friends always look forward to this dish as one of the options when they come over for dinner. It is soooo yummy and such a crowd pleaser. The only change is that I like to marinate them the whole day just to increase the potential for absorption.

I thought the recipe was pretty good...but 3 TABLESPOONS of Balsamic vinegar...OMG...WAAAAAY too much, I'd do MAYBE one tablespoon. But all the other portions of the recipe sounded great...I'd use Feta, or Mozzarella, or Monterey Jack...maybe even PEPPER Jack. Cheese does sound good on there, maybe some roasted peppers, or a bit of hot pepper, if you like a bit of spice. Or maybe grill another slice of onion separately...PORTOBELLO MUSHROOMS ARE TRULY MAGIC!!!

I 'liked' it; however, the Balsamic Vinegar was too strong for me. I did use it as a marinade for steaks and thought it was VERY GOOD!!. :)

This was delicious! Per the accompanying video I did not flip them on the grill.

Excellent. I laid a few basil leaves and red lettuce leaf on the portobellos after the marinade.

OMG This is so good. I removed both stems and gills. I also reduced the recipe to 2 Tbsp balsamic vinegar (not the cheap stuff) and only used one large garlic clove. I ate all 3 caps and hope I wasn't really eating 651 calories...but this was dinner! I will make it again for sure.