Recipes

Grilled Portabello Mushrom Steaks with Balsamic Glaze

These Grilled Portobello Mushroom Steaks with Balsamic Glaze are a delightful vegetarian option that will satisfy your cravings for a hearty and flavorful meal.

 

The meaty texture of the Portobello mushrooms, combined with the tangy balsamic glaze, creates a symphony of tastes and textures that is sure to impress. Enjoy this easy-to-make recipe and savor the deliciousness of grilled mushrooms with a touch of balsamic sweetness! Bon appétit!

Ingredients:

  • 4 large Portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

 

For the Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons maple syrup or honey (optional, for added sweetness)
  • Pinch of salt

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Clean the Portobello mushrooms by gently wiping off any dirt with a damp cloth. Remove the stems and discard.
  3. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper to create a marinade. Place the Portobello mushrooms in a shallow dish and pour the marinade over them, ensuring each mushroom is well coated. Let them marinate for at least 15 minutes, allowing the flavors to infuse.
  4. While the mushrooms are marinating, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup or honey (if using), and a pinch of salt.
  5. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the glaze has thickened and reduced by about half. Stir occasionally to prevent burning. Remove from heat and set aside.
  6. Once the grill is hot, place the marinated Portobello mushrooms on the grill, gill-side down. Grill for about 5-6 minutes on each side, or until they become tender and grill marks appear. Baste the mushrooms with the remaining marinade while grilling.
  7. Remove the grilled Portobello mushrooms from the grill and transfer them to a serving plate. Drizzle the balsamic glaze over the mushrooms, allowing it to coat them generously. Let the flavors meld for a minute or two.
  8. Garnish with fresh parsley, if desired, and serve immediately. The grilled Portobello mushroom steaks are delicious as a main course or can be served alongside a salad, rice, or grilled vegetables.