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.
RECIPE FOR GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
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