Grilled Portobello Mushrooms
Ingredients
The mushrooms
-
4
large
portobello mushrooms
The marinade
-
¼
cup
balsamic vinegar
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
low sodium soy sauce
-
1
tablespoon
chopped fresh rosemary or ½ teaspoon dried
-
1
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
⅛
teaspoon
cayenne pepper (optional)
-
as needed
for grilling
canola or vegetable oil
Optional toppings
-
as desired
Herby Avocado Sauce
-
as desired
buns, cheese, spinach, tomato, avocado
Instructions
- Whisk together the marinade ingredients in a shallow dish.
- Add the mushrooms to the marinade, coating both sides and let them sit for 5 minutes on each side.
- Prepare the grill or skillet over medium heat and brush with oil to prevent sticking.
- Remove the mushrooms from the marinade, shaking off excess, and reserve the marinade for basting.
- Cook the mushrooms on each side for 3-4 minutes until caramelized and golden brown, basting with the reserved marinade.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4 servings
Calories
60
Total fat
2g
Total carbohydrates
9g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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