Argentinean-style Grilled Portobello Mushrooms with Balsamic Glaze (Portobello a la Parrilla con Glaseado de Vinagre Balsámico)
This recipe for Portobello a la Parrilla con Glaseado de Vinagre Balsámico (Argentinean-style Grilled Portobello Mushrooms with Balsamic Glaze) is a delicious and flavorful dish that is perfect for a vegetarian meal or as a side dish for a barbecue.
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper.
- Brush the portobello mushrooms with the balsamic glaze on both sides.
- Place the mushrooms on the grill and cook for 4-5 minutes on each side, or until tender.
- Remove the mushrooms from the grill and brush with any remaining glaze before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 10g
Supplies
Grill Grill brush Bowl
Tools
Tongs Basting brush
Serving suggestions
Serve the grilled portobello mushrooms with a side of fresh salad or grilled vegetables.
Tips & tricks
For added flavor, marinate the mushrooms in the balsamic glaze for 30 minutes before grilling.
Cost
$10