It seems like Portobello mushrooms where just made for the grill.  Their size, and thickness, make them sturdy enough to take the direct heat, and the manipulation required for grilling.  I really love the charred smokieness they pick up on the grill, and the firm, almost chewy texture they get.  In this recipe video, I show you how to grill a couple portobellos, but...why stop there.  Once grilled, I move back inside, and add some balsamic vinegar during a final sauté.  You end up with all the great qualities of the grill, along with a beautiful sweet/sour quality that comes from the balsamic.  The combo is complex, and mouth watering…they make a great side dish for steak.  Hope you enjoy them. 

Recipe Overview and Keys to Success

To make the best Grilled Balsamic Portobellos I want you to play close attention to these few cooking techniques:

  • First, make sure you clean the portobellos.  You want to remove the gills, as they are really strong tasting and frankly not that good.
  • Grilling them is easy, but they may take longer than you think (15+ minutes) over medium heat
  • You can easily grill them off ahead of time, and finish them with the balsamic right before cooking…just make sure you season them well, and don’t overdo the balsamic – less is more.


Ingredients (for two)

  • Two portobello mushrooms
  • Olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper

Making the Portobellos

  • Clean the portobellos and coat both sides with olive oil
  • Put them on the grill over medium heat, with the cap side up so the juices collect in the mushroom
  • Let them grill on this side for at least 5 minutes; until the portobellos are clearly wilted down, and the juice/water has started to evaporate
  • Flip the portobellos over, and cook the other side for about the same about of time
  • You shouldn’t have to flip the mushrooms more than once or twice; you’re looking to get them softened, and tender.  You can move them to a cooler part of the grill if needed
  • You can do the above steps a couple hours ahead and just keep the portobellos in the fridge until you're ready to saute them
  • Dice the mushrooms into ~ 1x1 inch pieces, while you heat a sauté pan on the stove over medium heat
  • Add the portobellos to the pan, season with salt and pepper
  • When the everything is to temperature, add the balsamic vinegar, and toss to combine
  • The vinegar should be absorbed and/or evaporate in 1 – 2 minutes
  • Taste a portobellos, adjust the seasoning if needed, and serve
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