Grilled Portobello Mushrooms

When the grill is hot and everyone is raving about their brats, dogs and burgers this weekend, you can smile and know that you’re doin’ your body good with this healthy and filling choice.

Try these with some grilled red onion, zucchini and asparagus or put on top of your favorite salad. We love it with the Garlic Caesar Salad.

Enjoy and have a great weekend.

With love and mushroom smooches,


Grilled Portobello Mushrooms

Yield: 2 mushrooms


  • 1/4 cup balsamic vinegar
  • 3 TB. olive oil
  • 3 TB. maple syrup
  • 1/2 shallot, peeled and diced
  • Juice of 1/2 lemon
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • 2 jumbo portobello mushrooms, stems removed


In a large bowl, combine balsamic vinegar, olive oil, maple syrup, shallot, lemon juice, sea salt, and black pepper. Add portobello mushrooms, and let marinate for at least 2 hours in the refrigerator. Grill the mushrooms for 3 to 4 minutes on each side over medium heat. Remove from heat and slice mushrooms in 1/2-inch slices and arrange on top of salad or greens of choice.

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