Portobello mushrooms’ dimensions and texture make them an excellent alternative to meat; following this recipe, you can try them on the griddle for an unusual vegan meal.

Serves: 2 | Preparation time: 5 mins + 1 h to marinate | Cooking time: 10 mins

  • Portobello mushrooms: 4
  • Garlic cloves: 2
  • Thyme, fresh: 5 sprigs
  • Extra virgin olive oil (Evoo): 4 tbsp
  • Balsamic vinegar: 3 tbsp
  • Salt and pepper: to taste


Clean the mushrooms by rubbing them with the appropriate brush or a kitchen towel. Remove the stems and place the caps upside down on a plate.

Mince the garlic cloves and mix them in a bowl with the thyme leaves, the oil and the vinegar. Pour the marinade over the mushrooms and leave them to marinate for 1 hour.

Put the mushrooms on the griddle over medium-high heat for a total of 10 minutes, turning them frequently to prevent them from burning. Serve immediately.

Tip: For a delicious and light meal, pair the mushrooms to some pilaf rice seasoned with thyme and red pepper.

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