Best 6 Grilled Balsamic Soy Portabella Mushrooms Recipes

**Grilled Balsamic Soy Portabella Mushrooms: A Savory Delight**

Grilled balsamic soy portabella mushrooms are a delectable vegetarian dish that tantalizes the taste buds with its umami-rich flavors. These meaty mushrooms are grilled to perfection, infusing them with a smoky aroma, and then generously glazed with a delectable balsamic soy sauce. The result is a symphony of sweet, savory, and tangy flavors that will leave you craving more. This article presents three tempting recipes for grilled balsamic soy portabella mushrooms, each offering a unique culinary experience. From a classic marinade to a spicy Sriracha variation and a tantalizing Asian-inspired glaze, these recipes cater to diverse palates and preferences. Whether you're a seasoned grill master or a novice cook seeking a flavorful vegetarian option, these recipes will guide you towards creating an unforgettable grilled portabella mushroom dish that will be the star of your next barbecue or dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORTOBELLO MUSHROOMS

Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories Main Course Side Dish

Time 25m

Number Of Ingredients 10

Ingredients

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Steps:

In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables image

Provided by Guy Fieri

Categories side-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups balsamic vinegar, preferably aged
1 tablespoons brown sugar
2 tablespoons honey
1/2 cup balsamic vinegar, preferably aged
1/4 cup extra-virgin olive oil
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon granulated garlic
3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick
2 celery roots, trimmed and cut in 1/4-inch slices
3 large red onions, cut into rounds, 3/8-inch thick
2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick
4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick
Oil, for brushing grill

Steps:

In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.
In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.
Preheat grill to medium-high.
Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.
Drizzle veggies with remaining glaze and serve on a warm platter.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Steps:

Preheat the grill. Preheat the oven to 350 degrees F.
In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 6

Ingredients

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Grilled Portabella Mushrooms With Balsamic Marinade image

I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.

Provided by groovyrooby

Categories Vegetable

Time 20m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon white pepper (I just use freshly ground black pepper)
2 garlic cloves, minced
6 portabella mushroom caps (about 1 1/2 lbs.)
cooking spray
1 tablespoon olive oil
1 1/2 cups sliced onions
1/4 cup mayonnaise
1 teaspoon bottled minced roasted garlic
6 whole wheat kaiser rolls or 6 hamburger buns
6 curly lettuce leaves
6 slices tomatoes

Steps:

Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
Prepare grill or broiler.
Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

GRILLED PORTOBELLO MUSHROOMS

Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories Appetizers and Snacks Vegetable Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

Ingredients

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

Tips:

Choose the right mushrooms: Look for large, firm portobello mushrooms with intact gills. Avoid any that are bruised or slimy.
Clean the mushrooms properly: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. Do not rinse them under water, as this can make them soggy.
Marinate the mushrooms: Marinating the mushrooms in a mixture of balsamic vinegar, soy sauce, olive oil, and herbs helps to infuse them with flavor and tenderize them.
Grill the mushrooms over medium heat: This will help to prevent them from burning or drying out.
Cook the mushrooms until they are tender: The mushrooms are done cooking when they are soft and juicy. You can check this by inserting a fork into the center of a mushroom. If it goes in easily, the mushroom is done.

Conclusion:

Grilled balsamic soy portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are packed with flavor and nutrients, and they are sure to impress your guests. So next time you are looking for a new and exciting way to cook mushrooms, give this recipe a try. You won't be disappointed!