Marinated & Grilled Portabello Mushrooms

As a vegan, I am constantly experimenting with different vegetables to make meals that feel meaty and nourishing.  One of my favorite summer grilling dinners is the following:


4 large portabello mushrooms, stem removed, wiped with a damp papertowel to remove any soil

1/2 cup balsamic vinegar, 1/2 cup of Nama Shoyu or tamari sauce, 1/2 cup of water

2 stems of fresh rosemary or 1 teaspoon dried, 2 sprigs fresh thyme or 1 teaspoon dried

Olive oil spray to oil grill

Pepper to taste.

No need for salt as vinegar and Nama Shoyu add a salty flavour to the marinade.

Combine all ingredients in a bowl and add mushrooms coating each one with the marinade.  Let sit for 30 minutes or more. 

Heat grill and cook mushrooms about 5 minutes per side.  You can brush mushrooms with any leftover marinade if you wish.

These turn out delicious and give you the feeling that you are eating meat.  I usually serve these with garlic smashed potatoes and steamed veggies.





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