Grilled Marinated Portobello Mushrooms Recipe

Name: Grilled Marinated Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup medium-dry Sherry; 3 tablespoons balsamic vinegar; 1 tablespoon minced garlic; 1 tablespoon minced shallot; 1 tablespoon sugar; Salt, to taste; Pepper, to taste; 1/2 cup olive oil; 1/2 cup vegetable oil; 3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage and chives; 4 large portobello mushrooms; 6 ounces mesclun; 4 ounces ricotta salata

Servings: persons

1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
Salt, to taste
Pepper, to taste
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage and chives
4 large portobello mushrooms
6 ounces mesclun
4 ounces ricotta salata

1
Vinaigrette: In a very small saucepan boil sherry until reduced by about half and let cool.
2
In a bowl whisk together sherry reduction, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste.
3
Add oils in a stream, whisking until emulsified.
4
Whisk in herbs.
5
Reserve 1/4 cup vinaigrette for dressing mesclun.
6
Transfer remaining vinaigrette to a large sealable plastic bag.
7
Discard stems from mushrooms.
8
Add mushrooms to bag and seal, pressing out excess air.
9
Put bag in bowl.
10
Marinate mushrooms, chilled, turning bag once or twice at least 15 minutes and up to 2 hours.
11
Remove mushrooms from bag, letting excess vinaigrette drip off.
12
Grill on hot grill for about 5 minutes on each side or until done.
13
In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates.
14
Transfer mushrooms to cutting board and slice into 1-inch slices.
15
Transfer sliced mushrooms to plates and garnish with with curls of ricotta salata.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup medium-dry Sherry, 3 tablespoons balsamic vinegar, 1 tablespoon minced garlic, 1 tablespoon minced shallot, and more.

Yes, Grilled Marinated Portobello Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Marinated Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions