Grilled Portabella Mushrooms


Grilled Portabella Mushrooms
  • 4 portabella mushrooms
  • 3 TBSP olive oil
  • 3 TBSP aged balsamic vinegar
  • 1 tsp chopped fresh rosemary or ½ tsp dried
  • 1 tsp chopped fresh thyme or ½ tsp dried
  • 2 cloves garlic, peeled and crushed or finely minced
  • 1 red pepper, stem and seeds removed and cut in half
  • salt and pepper to taste
  1. Remove stems of mushrooms and wipe with a damp cloth.
  2. Preheat the grill or oven broiler to medium high heat.
  3. Combine oil, vinegar, rosemary, thyme and garlic. Brush mushrooms and peppers with oil and vinegar mixture and reserve any excess.
  4. Grill or broil 3-5 minutes per side until soft and beginning to brown. If broiling in oven, watch closely to avoid over cooking.
  5. Remove mushrooms and peppers from grill. Place mushrooms, “fin” side up on a plate. Thinly slice peppers and arrange on each grilled mushroom. Drizzle with remaining olive oil and balsamic vinegar mixture and serve. May be served on a whole grain bun as a “portabella burger.”
If desired, top with fresh shredded parmesan cheese or brie wedge prior to serving.