Ingredients
Scale
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, dried oregano, salt, and pepper to create the marinade.
- Gently clean the Portobello mushrooms with a damp paper towel, remove the stems, and place the caps in a shallow dish. Pour the marinade over them and let them marinate for at least 30 minutes.
- Preheat your grill or grill pan over medium-high heat. Grill the marinated mushrooms for about 5-7 minutes on each side until tender and grill marks appear.
- Let the mushrooms rest for a couple of minutes after grilling, then serve them whole or sliced, garnished with fresh parsley.
Notes
- Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
- These mushrooms are versatile and can be enjoyed in burgers, pasta, or salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 45 Kcal
- Sugar: 0.5g
- Sodium: 3mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg