Ingredients
Mushrooms
- 4 large portobello mushrooms
Marinade and Seasoning
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari or soy sauce, for drizzling
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Sea salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Prepare the mushrooms: Remove the stems from the portobello mushrooms and clean the caps gently using a damp cloth or paper towel to remove any dirt without making them soggy.
- Marinate the mushrooms: Place the mushrooms on a rimmed plate and drizzle olive oil, balsamic vinegar, and tamari over them. Sprinkle garlic powder, smoked paprika, and season with sea salt and freshly ground black pepper. Rub the seasonings into both sides of the mushrooms with your hands, adding more oil, balsamic vinegar, or tamari if they appear dry.
- Heat the grill: Preheat a grill or grill pan over medium heat to ensure it reaches the perfect temperature for cooking mushrooms evenly and achieving a nice char.
- Grill the mushrooms: Place the mushrooms gill side up on the heated grill. Cook for 5 to 7 minutes per side until the mushrooms become tender and develop a slight char, flipping carefully to maintain their shape.
- Finish and serve: Season the grilled mushrooms to taste if needed. Garnish with chopped fresh parsley and serve immediately as a delicious vegetarian dish or side.
Notes
- Make sure to not soak the mushrooms in water as they absorb moisture and become soggy.
- If a grill is not available, use a grill pan or broiler to achieve similar results.
- Adjust the amount of tamari or soy sauce according to your sodium preference.
- For a smoky flavor, consider using smoked paprika as indicated or substituting with regular paprika and a dash of liquid smoke.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
