Tuesday, January 11, 2011

Grilled Portobello Mushrooms

These mushrooms are delicious! Don't skimp on the marinade time, you really want the mushrooms to absorb the flavors. You also want to use a nice aged balsamic vinegar. We are fortunate to have several local shops that carry some great vinegars. Oh, and if you are wondering whether balsamic vinegar is paleo, I've read that both Robb Wolf and Mark Sisson indulge!

Adapted from allrecipes.com.

Serves 3.

3 portobello mushroom caps, stems removed
1/4 cup olive oil + more for brushing
1 large shallot, diced
4 cloves garlic, minced
4 Tbsp balsamic vinegar


  1. Clean mushrooms with a brush or paper towel, leaving gills intact. Brush tops of mushrooms with a very light coat of olive oil. Place caps in a shallow dish or plate with gills up.
  2. In a small bowl, combine oil, shallot, garlic, and vinegar. Pour the mixture evenly over the mushroom caps and let stand for 1 hour or more.
  3. Grill over medium-high heat for about 10 minutes. Serve immediately. Goes great with grilled balsamic-glazed wild salmon and Vidalia onions.

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