Grilled Portobello Mushrooms

If you haven’t already done so, start by preparing your mushrooms. Using a damp paper towel, gently wipe clean the mushrooms. I do not suggest running the mushrooms under water to clean them because they will absorb excess moisture. Remove the stems, but firmly holding the mushroom in your palm and bending the stem to the side until it snaps off. You can also simply cut it out.

In a large shallow container big enough to place all of the mushrooms flat, whisk together the balsamic vinegar, olive oil, soy sauce, liquid smoke, Italian seasoning, maple syrup, garlic powder, and black pepper. Add in the mushrooms and let them marinate for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.

Once ready to grill, preheat your grill (or grill pan) to 400 degrees F. Lightly brush the grates with oil to prevent the mushrooms from sticking. Carefully place the mushrooms on the grill and grill for 4 minutes. Brush a bit of the marinade on the mushrooms, flip, and grill for an additional 3-4 minutes. As desired, you can brush a bit more of the marinade on at the end. The mushrooms are done when they’re a deep brown color and just starting to caramelize a bit around the edges.

Remove from the grill and ENJOY! I like to sprinkle mine with a bit of fresh herbs.

Grilled mushrooms are best enjoyed the day they are made but can last for a few days stored in an airtight container in the refrigerator. I like to cut up the leftovers, then mix them with a salad or even scrambled eggs.