American · Free recipe
Grilled Portobello Mushrooms
Meaty portobello caps soak up a balsamic, garlic, and rosemary marinade before hitting a hot grill, where they shrink, darken, and turn juicy like a good steak. Scraping out the gills first keeps the marinade from going murky, and a crumble of goat cheese melts into the warm caps.
- Prep
- 40 min
- Cook
- 12 min
- Total
- 52 min
- Serves
- 4
- Level
- Easy
Method
-
Wipe the mushroom caps clean with a damp towel, then use a spoon to scrape out the dark gills.
-
Whisk the olive oil, balsamic, soy sauce, garlic, rosemary, mustard, and pepper in a shallow dish.
-
Lay the caps in the marinade, spoon it into the hollows, and let them sit for 30 minutes, flipping once halfway.
-
Heat a grill or grill pan to medium-high, about 425F, and oil the grates well.
-
Grill the caps gill side down for 5 minutes, then flip and grill for 5 to 6 minutes more, basting with the leftover marinade, until they are tender and have released their juices.
-
Crumble the goat cheese into the warm caps, let it soften for a minute, then serve over arugula with a sprinkle of flaky salt.
Zest note from the test kitchen
Score the smooth top of each cap in a shallow crosshatch before marinating; the balsamic seeps in faster and the caps cook more evenly.
