Choose a Holiday!
A Labor Day picnic is a tradition for many people, even vegetarians, but so many grilling options feature meat that it can be hard to get away from the standards. This grilled Portobello mushroom recipe is the perfect solution. It’s “meaty” in texture and has a little bit of a meat-like flavor and can be eaten plain, straight off of the grill, or put in a bun and eaten like a burger, or we suggest crumbling it into other dishes as you would hamburger to get some incredible grilled flavor without the meat.
- 6 portobello mushroom caps
- 1/2 cup olive oil
- 1/3 cup red onion, chopped
- 6 cloves garlic, minced
- 1/3 cup balsamic vinegar
Place the cleaned mushroom caps into a shallow baking pan or dish, tops down.
Mix the other ingredients and pour evenly and gently into the caps. Let the mushrooms sit in the refrigerator for an hour or more.
Make sure your grill grate is prepared beforehand and rubbed with oil. Place the mushrooms on the grill for about 10 minutes and then use promptly after.