Herb-Infused Grilled Portobello Mushroom Medley
Savor the rich, umami flavors of these grilled Portobello mushrooms, marinated in a delightful fusion of balsamic vinegar, soy sauce, and aromatic herbs. With their meaty texture and earthy taste, Portobello mushrooms make an impressive and satisfying main dish, perfect for vegans and anyone seeking a hearty meal. This recipe, inspired by the renowned Vegan Table cookbook, will elevate your dining experience and delight your guests. Enjoy these mushrooms as a standalone dish or as an exquisite addition to salads, sandwiches, or grain bowls.
N/A
Servings
57
Calories
8
Ingredients
Ingredients
Portobello mushrooms
8-12 (Large, stems removed)
Balsamic vinegar
1/4-1/2 cup (Liquid)
Low sodium soy sauce
1/2 cup (Liquid)
Water
1/2 cup (Liquid)
Fresh rosemary
2-3 sprigs or 1 teaspoon dried (Whole sprigs or dried)
Fresh thyme
2-3 sprigs or 1 teaspoon dried (Whole sprigs or dried)
Fresh oregano or marjoram
2-3 sprigs or 1 teaspoon dried (Whole sprigs or dried)
Olive oil
1-2 tablespoons (For sautéing)
Instructions
1
Begin by removing the stems from the Portobello mushrooms and gently wiping the tops with a damp paper towel to clean them without losing flavor.
2
In a large mixing bowl, whisk together the balsamic vinegar, low sodium soy sauce, water, fresh rosemary, fresh thyme, and fresh oregano to create a herb-infused marinade.
3
Submerge the mushrooms in the marinade and ensure every mushroom is thoroughly coated. If needed, gently toss or flip them to avoid exceeding their limits. For the best flavor, marinate the mushrooms for at least 30 minutes or up to 24 hours in the refrigerator.
4
When ready to cook, heat a large skillet over medium heat and add olive oil. Once hot, carefully remove the mushrooms from the marinade, letting any excess marinade drip off (but do not discard the marinade). Place as many mushrooms as will comfortably fit in the skillet, with the tops facing down.
5
Cook the mushrooms for about 3 to 5 minutes until they develop a slightly brown, caramelized top. Flip them over and repeat the cooking process for another 3 to 5 minutes until browned on both sides.
6
Next, remove the sprigs of fresh herbs from the marinade and pour the marinade into the skillet with the grilled mushrooms, reserving a portion for future batches if necessary.
7
Cover the skillet and allow the mushrooms to cook, absorbing the flavors of the marinade, for 5 to 7 minutes. Then, flip the mushrooms once more, cover, and cook for an additional 5 to 7 minutes, or until they are fork-tender.
8
If cooking a large batch, consider using multiple pans simultaneously to serve all mushrooms hot. Serve 2 delightful Portobello mushrooms per person for a delectable main dish.
Nutrition Information
2g
Fat
6g
Carbs
2g
Protein
1g
Fiber
213mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Grilled Portobello Mushroom Medley?
It is a flavorful main dish featuring Portobello mushrooms marinated in balsamic vinegar, soy sauce, and aromatic herbs, offering a meaty texture and earthy taste.
Is this recipe suitable for vegans?
Yes, this recipe is entirely plant-based and vegan-friendly.
How many Portobello mushrooms do I need?
You will need 8 to 12 large Portobello mushrooms with the stems removed.
How should I clean the mushrooms?
Gently wipe the tops with a damp paper towel instead of rinsing them to preserve their flavor.
What are the main components of the marinade?
The marinade consists of balsamic vinegar, low sodium soy sauce, water, and fresh herbs including rosemary, thyme, and oregano.
Can I use dried herbs instead of fresh?
Yes, you can substitute each fresh herb sprig with 1 teaspoon of the corresponding dried herb.
How long should I marinate the mushrooms?
For best results, marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
What type of oil is used for cooking?
The recipe calls for 1 to 2 tablespoons of olive oil for sautéing.
How do I start the cooking process?
Heat a large skillet over medium heat with olive oil and place the mushrooms top-side down.
How long do I sear the mushrooms initially?
Cook them for about 3 to 5 minutes on each side until they are browned and caramelized.
Do I discard the marinade after searing?
No, you should pour the marinade into the skillet with the grilled mushrooms after removing the herb sprigs.
How long should the mushrooms simmer in the marinade?
Cover the skillet and cook for 5 to 7 minutes per side, totaling 10 to 14 minutes.
How do I know when the mushrooms are done?
The mushrooms are ready when they are fork-tender and have absorbed the marinade flavors.
How many mushrooms should be served per person?
It is recommended to serve 2 Portobello mushrooms per person as a main dish.
What is the calorie count for this dish?
There are approximately 57 calories per serving.
How much protein is in each serving?
Each serving contains 2 grams of protein.
What is the fat content of this recipe?
The recipe contains 2 grams of fat per serving.
How many carbohydrates are in a serving?
There are 6 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it provides 1 gram of fiber per serving.
What is the sodium level in this dish?
The dish contains 213mg of sodium per serving.
What was the inspiration for this recipe?
This recipe was inspired by the renowned Vegan Table cookbook.
Can these mushrooms be used in other dishes?
Yes, they make an excellent addition to salads, sandwiches, or grain bowls.
Is there any cholesterol in this recipe?
No, based on the ingredients and nutritional data, there is 0mg of cholesterol.
What is the suggested heat level for the skillet?
The skillet should be heated over medium heat.
Can I cook large batches at once?
Yes, you can use multiple pans simultaneously to ensure all mushrooms are served hot.
Should I remove the stems before marinating?
Yes, the instructions specify removing the stems before cleaning and marinating.
What are the primary tags associated with this recipe?
Tags include vegan, grilled mushrooms, meat substitute, and plant-based.
How is the marinade added to the pan?
After the mushrooms are seared, remove the herb sprigs from the liquid and pour it directly into the skillet.
Is this considered a healthy recipe?
Yes, it is low in calories and fat while being packed with flavor from fresh herbs and balsamic vinegar.
What gives the mushrooms their 'meaty' texture?
The combination of the Portobello's natural density and the caramelization during the searing process creates a meaty texture.