Grilled Portabella Mushrooms
If you love mushrooms, you’ll want to add these delicious grilled portabella mushrooms to your dinner rotation! Perfect for Meatless Mondays!
Marinated Portabella Mushrooms
The marinade for these mushrooms sends this vegetarian burger option over the edge! But you don’t have to be a vegetarian to appreciate these; you just have to love delicious food! As the mushrooms were grilling, the smell of the marinade was so mouth-watering.
We used simple ingredients:
- Balsamic Vinegar
- Water
- Basil
- Olive Oil
- Salt & Pepper
How to Make Grilled Portabella Mushrooms
For this recipe, we used Portabella mushrooms because we wanted burger-sized ‘shrooms that have a meaty texture.
In fact, grilling is one of the best ways to enjoy these mushrooms for just that reason – they are grilling perfection! And we aren’t having to worry about an internal temperature of any kind so they are quick and easy. Just get them hot and they are ready!
Get your grill nice and hot and then pop the caps flat side down/underside up onto the hot grill and let them get those beautiful grill marks.
You can flip them or leave them like that until they are done. Remove them from grill and serve them up!
Roasted Portabella Mushrooms
If you don’t have a grill or a grill pan, these can be made just as easily in your oven. I’ve included instructions in the recipe for you!
What to Serve with Portabella Burgers?
I’m including a delicious Sundried Tomato Mayo that was scrumptious on this burger! I served the burgers on a toasted bun, and topped mine with carmelized red onion, feta cheese, and crunchy lettuce.
Grilled Portabella Mushrooms Recipe
A delightful alternative to your regular burger and with an out-of-this-world taste!
Ingredients
- 6 large Portabella Mushroom Caps
- 1/2 cup Balsamic Vinegar
- 1/3 cup Water
- 1 Tbsp Sugar
- 1 Tbsp Dried Basil, or 3-4 fresh basil leaves, chopped
- 2 Tbsp Extra Virgin Olive Oil
- Salt & Pepper, to taste
Instructions
- With a damp cloth, wipe down the caps, but resist the urge to rinse them in water, this will affect the absorption of the marinade.
- In a bowl or plastic bag, mix the balsamic, water, sugar, basil, olive oil and salt & pepper.
- Add the mushroom caps to the marinade and set aside for an hour (or more!)
- At this time, you can also make the sundried tomato mayo (recipe below)
- When ready, get that grill going!
- Place the caps on the grill and let them sit for about 5 minutes - you can baste the caps with the marinade if you'd like! After 5 minutes, flip them and cook for an additional 5 more minutes.
- Remove from grill and add your favorite toppings!
Notes
Roasting Portabella Mushrooms:
Preheat oven to 425
Line a baking sheet with foil and or parchment
Place the caps flat-side down/underside up on the pan and bake for approximately 25 minutes.
Nutrition Information
Yield 6 Serving Size 1 gramsAmount Per Serving Calories 83Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 61mgCarbohydrates 8gFiber 1gSugar 6gProtein 2g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If you make this recipe, snap a pic, share it and tag me on Instagram @ahealthymakeover – I love to see your creations!
Pin to Your Favorite Grilling or Vegetarian Board
If you enjoyed this recipe, you may enjoy these, too:
Green Beans with Mushrooms and Toasted Parmesan Breadcrumbs
Grilled Haddock with Lemon Caper Sauce
4 Comments
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Tes
I'm going to try these tonight!
Tes
I'm going to try these tonight!