Grilled portobello mushrooms marinated in balsamic vinegar and fresh ginger make for a flavor-blasted meatless side dish or appetizer. Use these grilled portobellos to serve guests alongside your favorite main course, or turn them into a grilled portobello burger entree!
As big of a carnivore as I am, I could survive a vegetarian stint with flying colors with grilled portobello mushrooms backing my need for meat. Just picture it: flavorful steamy portobello mushroom burgers, OR sliced and served atop a fresh green salad, OR baked into a rice pilaf-like apparatus, Stuffed with all sorts of goodies and baked with cheese? My mouth waters at the mere thought of the various creative applications of the fungal shroom cap.
If you’ve been looking for a grilled meatless side dish or appetizer, I’ve gotcha covered, smalls! Most folks who die-hard grill fans have the animal portion down to an art, but vegetables (or fungi) tend to fall through the cracks (<- Get it? Fall.through.the.cracks.?? Figuratively and literally? Moving on.).
Prior to this grilling season, I had never marinated vegetables. Sure, I’ve done my fair share of oil-coating and salt-and-pepper-sprinkling, but had never allowed veggies to chill in marinade. Lemme just say, it’s a total game changer, and it doesn’t require much more time. Using brilliant things like vinegar, liquor, or wine to flavor your veggies really kicks it up a notch and turns what could be a womp womp veggie experience into an otherworldly one.
I’ve found combining balsamic vinegar with oil and fresh ginger makes for a winning marinade. A little sprinkle of sea salt, black pepper, and some dried herbs go on as well.
These grilled portobello mushrooms are amazing fresh off the grill – crispy on the outside, soft on the inside, flavor-blasted with ginger-y grilled goodness…
I’ve made these grilled portobellos a few times this summer, and most recently enjoyed them with the Grilled Chimichurri Chicken I showed you last week. They’re a perfect side dish to your grilled entrees, and are also a winning appetizer for serving to guests. You can also skip the slicing and eat the mushrooms in a meatless veggie burger application – served with homemade coleslaw and a slice of tomato and avocado, these would make for bomblet burgs!
With plenty of grilling season left and tailgating season just around the corner, these shrooms can be a staple for your barbecuing enjoyment.