Barbecued portobello mushrooms
- 3 portobello mushrooms
- 4 tablespoons olive oil
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 4 tablespoons balsamic vinegar
Prep:1hr › Cook:10min › Ready in:1hr10min
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Preheat barbecue for medium high heat. Barbecue mushrooms for 10 minutes, turning frequently. Serve immediately.
If you're serving these mushrooms as a burger, try brushing slices of crusty bread with olive oil and placing them on the hot barbecue during the last few minutes the mushrooms are cooking.
Try adding chopped fresh rosemary to the marinade for a great boost of flavour.
Used different ingredients. I added 4 tablespoons of dark red wine to the marinade as well. Also, I didn't have fresh garlic or onion, but I did have garlic mince and onion salt so I used that instead. I also had a little Bacon Salt (vegan) so I added that as well. Then, when the mushrooms were almost done, I sprinkled a little blue cheese on top. Delicious! - 21 Jun 2010
This was a big hit at our house. My husband said it tasted like steak and asked for seconds. That's the highest rating you can get from him. - 24 Jul 2008
awesome! - 25 Jun 2012