Grilled Portobello Mushrooms
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 portobello mushrooms (stalks removed)
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon garlic granules
- 1 teaspoon fresh rosemary (chopped)
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- Whisk all of the ingredients in a small bowl until well combined.
- Marinate the mushroom caps in the marinade, and using a basting pastry brush, brush the marinade over them so that they're well coated.
- Spray your grill pan with oil, and place on medium heat.
- Once it's hot, place the marinated portobellos cap side down. As the mushrooms are being grilled, brush over the leftover marinade to get more flavor. Cook for 3-4 minutes, and you'll notice that grill marks will become obvious on the mushroom caps.
- Flip them over and cook for 3 more minutes. Remove from the grill pan and serve.