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Grilled Portobello Mushrooms

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Juicy, smoky, and meaty—these grilled portobello mushrooms are marinated to perfection and served alongside crisp asparagus and roasted baby potatoes for a simple, elegant vegan entrée.

Ingredients

Units Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp soy sauce or tamari
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 bunch asparagus, trimmed
  • 12–15 baby potatoes
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, oregano, black pepper, and smoked paprika.
  2. Place mushrooms in a shallow dish and pour marinade over them. Let sit for 20–30 minutes, flipping once halfway through.
  3. Meanwhile, preheat oven to 400°F (200°C). Toss baby potatoes with a drizzle of olive oil and salt, then roast for 25–30 minutes until golden and tender.
  4. Heat a grill or grill pan over medium-high heat. Grill mushrooms for 4–5 minutes on each side until tender and charred.
  5. Add asparagus to the grill for the last 5–7 minutes, turning occasionally until slightly charred but crisp.
  6. Plate mushrooms with grilled asparagus and roasted potatoes. Garnish with fresh parsley and serve warm.

Notes

  • Marinate mushrooms longer (up to 1 hour) for deeper flavor.
  • Use a grill basket for easier handling of asparagus.
  • Serve with lemon wedges for a fresh finish.

Nutrition

Find it online: https://yumfoodusa.com/grilled-portobello-mushrooms/