In summer—or as soon as we can get outside without being rained upon—we make grilled marinated portobellos into a meal featuring other grilled veggies, like asparagus, zucchini, red bell peppers…you name it!
Marinated Portobello Mushrooms
2 portobello mushrooms
Marinade
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon low sodium soy salt
Whisk marinade together, and pour it into a large zip lock bag with the mushrooms. Seal, shake, turn, and generally make sure the ‘rooms are well coated. Allow to marinate, turning occasionally, at room temperature for at least a half an hour.
Grill mushrooms over medium-hot coals for about 3-4 minutes per side. At the same time, grill the slices of red onion if making burgers.
These are also fantastic filled with sautéed onions and vegan or grass-fed cow, sheep, or goat cheeses