Grilling season is upon us! To be honest, we don’t even own a grill, but I love using my cast iron grill pan with summer vegetables to get similar texture, flavor, and markings. Of all of the gorgeous summer foods perfect for grilling, portobellos are my favorite. Because of their tender, juicy texture and mild flavor, portobello mushrooms are not only a favorite of the veg crowd, but also perfect to serve non-vegan dinner guests.
I’ve tried a few different marinade combinations, but I keep coming back to the balsamic because it really compliments the flavor of the portobello without overpowering it. I served these over romaine with a side of raw broccoli in vegan cheese sauce from Alive in 5 , but I also love to serve them in a stack roasted garlic and giant tomato slices. A slice of grilled eggplant would be a great addition as well. Once you remember all the delicious grill-worthy vegetables and fruits, you won’t feel the slightest bit limited in your vegan summer grilling. So move over veggie burgers, there are more than just frozen patties coming to this grill party!
This classic portobello recipe is quick, easy, and perfect for summer grilling, vegan style!
3 large portobellos, stems removed
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Combine oil, vinegar, garlic, lemon juice, salt, and pepper and pour into a flat dish, such as a 13 x 9, large enough to place the portobellos in a single layer. Marinate mushrooms for an hour, flipping after 30 minutes. Place the marinated mushrooms bottom-side-down on a heated and lightly oiled grill pan or grill. Grill for about 5 minutes per side, or until the portobellos have become tender and juicy.