- 4-6 large portobello mushrooms (de-gilled and rinsed)
- 1/4 -1/2 cup balsamic vinaigrette [ simple truth organic is great because it’s a tasty aged balsamic vinegar with honey and mustard]
- 2 TB low sodium soy sauce
- 5-8 cloves garlic
- 1 small red onion [will only use 1 TB 1/4 cup, rest can be used for topping] (minced)
Note: If you’re making more, be sure to double the recipe amounts as needed, be sure to keep the balsamic vinaigrette in a 2:1 ratio.
- Clean mushrooms by removing stipes/stems, they’ll come right off if you wiggle side to side gently and pull from their connection to the cap, set aside once done. reserve for other use. You can use these for vegetarian/vegan steak tips once marinated or eaten on their own.
- Using a spoon and gently scraping out the gills.
- Place caps on a plate with the gills up and gently rinse with water once completed.
- Combine the oil, onion, garlic, soy sauce, and balsamic vinegar into a bowl. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes or back at 350°F for 15-20 minutes, regardless of method be sure to flip half way. Serve immediately or save for later use.
Note: These are best served on a lightly toasted/crunch bread. The sauce can be saved for a variety of uses. From a basic salad dressing, to additional flavor enhancers for multigrain medley, and even used for stuffed portobellos. If you want to stuff these portobellos with anything, use the same preparation as above but solely bake and do not flip, cook gill side up. Add your favorite stuffing and cook together.