Korean Barbecue Portobellos Recipe

Name: Korean Barbecue Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small onion, halved; 1/2 Asian pear, cored and quartered; 1 small kiwi, peeled and quartered; 8 garlic cloves, smashed and peeled; 1/4 cup chopped fresh ginger; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 2 tablespoons toasted sesame oil; 3/4 cup soy sauce; 1 1/2 cups water; Six 6-ounce portobello mushrooms, stemmed and gills scraped

Servings: persons

1/2 small onion, halved
1/2 Asian pear, cored and quartered
1 small kiwi, peeled and quartered
8 garlic cloves, smashed and peeled
1/4 cup chopped fresh ginger
1/2 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons toasted sesame oil
3/4 cup soy sauce
1 1/2 cups water
Six 6-ounce portobello mushrooms, stemmed and gills scraped

1
In a blender, combine the onion, Asian pear, kiwi, garlic, ginger, both sugars, sesame oil, soy sauce and water and puree until smooth.
2
Arrange the mushroom caps in a shallow baking dish and pour the marinade on top.
3
Turn the mushrooms to coat them completely with the marinade.
4
Let the mushrooms stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
5
Light a grill.
6
Lift the mushrooms from the marinade, shaking off the excess.
7
Grill over moderately high heat, turning occasionally, until tender, about 12 minutes.

556

kcal

Calories

Fat

111

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 11 ingredients. The key ingredients include: 1/2 small onion, halved, 1/2 Asian pear, cored and quartered, 1 small kiwi, peeled and quartered, 8 garlic cloves, smashed and peeled, and more.

Yes, Korean Barbecue Portobellos 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!

Korean Barbecue Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions