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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 oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper.
- Clean the portobello mushrooms and remove the stems. Brush both sides of the mushrooms with the balsamic mixture.
- 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, pour the remaining balsamic glaze into a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes, or until the glaze thickens slightly.
- Remove the mushrooms from the grill and drizzle with the extra balsamic glaze. Garnish with fresh parsley and serve hot.
The history of Balsamic Glazed Grilled Portobello Mushrooms dates back to the Italian region of Emilia-Romagna, where balsamic vinegar has been produced for centuries. This dish has its roots in traditional Italian cuisine, where the rich, sweet, and tangy flavors of balsamic vinegar are used to enhance the earthy taste of grilled portobello mushrooms. The dish gained popularity in the United States in the 20th century, as chefs began experimenting with balsamic glazes and incorporating them into their grilled mushroom recipes. Today, this dish can be found in Italian restaurants and modern American eateries, where chefs continue to innovate with different variations of the balsamic glaze. The key to a perfect Balsamic Glazed Grilled Portobello Mushrooms lies in the quality of the balsamic vinegar and the grilling technique, ensuring the mushrooms are tender and infused with the sweet and tangy flavors of the glaze. For the best version of this dish, one might consider visiting Emilia-Romagna in Italy, where the authentic balsamic vinegar is produced, or seeking out renowned Italian restaurants known for their expertise in traditional balsamic dishes. Alternatively, home cooks can experiment with different balsamic glaze recipes and grilling methods to create their own unique twist on this classic dish.
20 min
4
150 calories
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