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Balsamic Glazed Grilled Portobello Mushrooms
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat grill to medium-high heat.
- Clean the portobello mushrooms and remove the stems.
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon dried thyme, and salt and pepper to taste.
- Brush the balsamic mixture onto both sides of the mushrooms.
- Place the mushrooms on the grill, gill side down, and cook for 4-5 minutes.
- Flip the mushrooms and continue grilling for another 4-5 minutes, or until tender.
- While the mushrooms are grilling, heat the remaining balsamic mixture in a small saucepan over medium heat. Simmer for 3-4 minutes until slightly thickened to create the glaze.
- Remove the mushrooms from the grill and drizzle with the balsamic glaze.
- Garnish with fresh parsley and serve hot. Enjoy!
Balsamic Glazed Grilled Portobello Mushrooms have a rich history rooted in Italian culinary tradition. This dish originated in the Emilia-Romagna region of Italy, where balsamic vinegar is a staple ingredient. The dish gained popularity in the United States in the 1980s, thanks to the creativity of chefs who sought to elevate vegetarian cuisine. Renowned chefs like Mario Batali and Lidia Bastianich have contributed to the popularization of this dish in the US. Today, the best versions of this dish can be found in upscale Italian restaurants and farm-to-table eateries. The key to perfecting this dish lies in the quality of balsamic vinegar and the grilling technique, which imparts a smoky flavor to the meaty portobello mushrooms. For a twist, some chefs also incorporate honey or herbs into the balsamic glaze for added depth of flavor.
25 min
4
150 calories
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