Pan Grilled Portobello Mushrooms with Herb Infused Marinade
Elevate your plant-based culinary game with these Pan Grilled Portobello Mushrooms with Herb Infused Marinade, a recipe that highlights earthy, meaty mushrooms transformed by a rich blend of fresh herbs and zesty flavors. Marinated in a mouthwatering mix of olive oil, balsamic vinegar, lemon juice, garlic, and fragrant herbs like rosemary, thyme, and parsley, these mushrooms soak up every ounce of bold taste. Cooked to perfection on a sizzling grill pan, they develop an irresistible char while staying juicy and tender. Perfect as a stand-alone vegetarian main dish or a flavorful addition to salads and grain bowls, this recipe is as versatile as it is delicious, all in under 30 minutes. Impress your guests with this quick, healthy, and restaurant-worthy dish that combines simplicity with gourmet flair.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 2 cloves Fresh garlic, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Wipe the Portobello mushrooms with a damp paper towel to remove any debris. Carefully remove the stems (you can save these for another recipe) and use a spoon to scrape out the gills if preferred, though this is optional.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, rosemary, thyme, parsley, salt, black pepper, and water to create the marinade.
Place the mushrooms in a shallow dish or a resealable plastic bag. Pour the marinade over the mushrooms, making sure each cap is thoroughly coated. Cover the dish or seal the bag and let the mushrooms marinate for at least 20–30 minutes at room temperature, or up to 2 hours in the refrigerator.
Heat a large grill pan or skillet over medium-high heat. Lightly grease the pan with a drizzle of olive oil if needed.
Once the pan is hot, place the marinated mushrooms cap-side down. Grill for 4–5 minutes without moving them to develop a nice char.
Flip the mushrooms and cook for another 4–5 minutes on the other side, basting occasionally with the leftover marinade for extra flavor.
Remove the mushrooms from the pan and let them rest for 2 minutes.
Serve whole as a main dish, or slice and serve over salads, grain bowls, or alongside your favorite side dishes.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
