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.

Argentinean-style Grilled Portobello Mushrooms with Balsamic Glaze (Portobello a la Parrilla con Glaseado de Vinagre Balsámico)

Ingredients

  • 4 large portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper.
  3. Brush the portobello mushrooms with the balsamic glaze on both sides.
  4. Place the mushrooms on the grill and cook for 4-5 minutes on each side, or until tender.
  5. 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