Grilled Portobello Mushrooms
Hey, what’s going on? How are you doing on this beautiful day.
Rain or shine, it’s still beautiful.
Summer is in full swing. I am glad the beaches reopened in NYC. I think it is very important that we all have something to do, or somewhere to go for our peace of mind. Some of us still have not returned to work yet, and being home all day can become stifling.
Thankfully the beaches and parks here in NYC are free. Which I am sure eases the minds of many parents looking for something inexpensive to do with the family.
If you are going to spend the day outside, grilling is the way to go for your meals. Why heat up the kitchen on a hot summer day? Throw on whatever you have, with some salt and pepper, and you will have yourself one tasty eat.
If you need some ideas for a side, how about Grilled Portobello Mushrooms? Simply marinated in apple cider vinegar, oil, garlic and salt. Once the mushrooms are done on the grill, you simply put them back into the marinade to soak up more flavor.
Grilled Portobello Mushroom are meaty, satisfying and delicious. You can even serve them as the main course, with a simple tossed salad on the side.
Grilled Portobello Mushrooms
- 4 large portobello mushroom caps, cleaned
- 3 large cloves garlic, minced
- 4 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- 1/2 tsp seasoned salt mix
Rinse off mushroom caps under water, making sure to remove any dirt. Remove stems if needed.
Add minced garlic, salt, oil and vinegar to a large bowl. Mix well.
Add in mushroom caps, being sure to completely submerge each mushroom in the vinegar marinade.
Let the mushrooms marinade a minimum of 2 hours, longer is better.
Grill on boths sides, 8-10 minutes until the mushroom is cooked through. (Grill gill side down first.) Place back into marinade bowl, cover, and let rest 10 minutes before serving.
Enjoy!
Will you serve this Grilled Portobello Mushroom as a side, or your main dish?
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