These mushrooms are tasty and easy to make but make sure you do not skimp on the marinade time.  I like a pan with no or very low sides for this as it makes reaching in and flipping the mushrooms pretty easy.

  • 4 portabella mushrooms
  • ½ cup olive oil
  • 4 TBS minced or grated onion
  • 5 TBS balsamic vinegar
  • 4 cloves garlic, finely minced

Wipe the top of the mushrooms with a damp paper towel to clean.  Remove the stem and discard or save for other uses.  Mix the oil, vinegar, onion and garlic.  Place the mushrooms cap side down and distribute the marinade equally into the cavities of the mushrooms, reserving one tablespoon of the marinade.  Add the remaining tablespoon of marinade to a wide shallow bowl and stack the mushrooms on top of each other, cap side down, in the bowl.  Allow the mushrooms to marinade for at least an hour.

Preheat your grill pan on medium low for five minutes.

Drain the marinade from the mushrooms and season lightly with salt and pepper.  Place the mushrooms onto the grill pan cap side up and grill for five minutes.  Flip the mushrooms after five minutes so the cap side is now down and grill for another five minutes until the mushrooms are done.

I like to finish with the cap side down so I have the option to get creative and add breadcrumbs, parmesan cheese, diced tomatoes or anything else that strikes my fancy to the inside of the cap during the last five minutes of grilling.

The mushrooms can be treated like a burger and served on a bun with tomato and lettuce.  I also like to serve them as a side dish so I get the visual benefits of the nice grill marks.