Ingredients
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4 large Portobello mushrooms, stems removed
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3 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 Salt and black pepper to taste
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1 tablespoon balsamic vinegar
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1 Fresh parsley, chopped, for garnish
Directions
Sprinkle the mushrooms with fresh chopped parsley and serve as a main dish or alongside your favorite Italian-inspired sides.
Feel free to customize the herb blend or add grated vegan Parmesan cheese for extra Italian flair. These grilled mushrooms also work well as a burger patty alternative.
Steps
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1
Done
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In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, dried thyme, dried rosemary, salt, and black pepper. |
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2
Done
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Place the Portobello mushrooms in a large zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then let the mushrooms marinate for at least 30 minutes, turning them occasionally to ensure even coating. |
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3
Done
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Preheat your grill to medium-high heat. |
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4
Done
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Remove the mushrooms from the marinade and place them on the grill, gill side down. Grill for about 4-5 minutes per side, or until the mushrooms are tender and have grill marks. |
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5
Done
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During the last minute of grilling, brush the mushrooms with balsamic vinegar for added flavor. |
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6
Done
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Remove the grilled Portobello mushrooms from the grill and place them on a serving platter. |
