Grilled Portobello mushrooms make an excellent plant-based alternative to meat with their hearty texture. In this recipe, they rest in a fragrant garlic, thyme, and balsamic marinade before hitting the grill—perfect for a light yet satisfying meal.

Serves: 2 | Preparation time: 5 minutes + 1 hour marinating | Cooking time: 10 mins

  • 4 Portobello mushrooms
  • 3 garlic cloves, minced
  • 5 sprigs fresh thyme
  • 4 tbsp extra-virgin olive oil (EVOO)
  • 3 tbsp balsamic vinegar
  • Salt and pepper: to taste

Method

Brush the Portobellos gently with a kitchen towel or mushroom brush. Remove the stems and place the caps upside down on a plate.

In a small bowl, combine the minced garlic, thyme leaves, olive oil, and balsamic vinegar. Mix well. Pour the marinade over the mushrooms, making sure they are evenly coated. Let them rest for 1 hour, turning them halfway through.

Heat a griddle or grill pan over medium-high heat. Cook the mushrooms for about 10 minutes, flipping frequently so they don’t burn. They should be tender and lightly charred.

Serve immediately your garlic-thyme marinated grilled Portobello Mushrooms warm and juicy.

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