Smoked Hickory Balsamic Grilled Portobello Mushrooms

Recipe by: Tami Kramer, featured on Nutmeg Notebook

Ingredients:

  • 4 each large Portobello mushrooms
  • 4 Tablespoons Smoked Hickory Balsamic (Optional: substitute Gilroy Garlic or Sweet Heat)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fresh garlic cloves, minced
  • freshly ground black pepper, to taste

Directions:

  1. With a soft cloth wipe the mushrooms gently to clean them, don’t get them wet.
  2. Mix the marinade ingredients together in a small dish.
  3. Using a basting brush coat both sides of the mushrooms with the marinade. Place them tops down in a dish and pour some marinade over the mushrooms so it can soak in.. Let them marinate for 30 minutes.
  4. Turn the mushrooms over and using the basting brush coat them liberally with the marinade. There will be marinade leftover that you can brush on again after cooking.
  5. Preheat the grill pan, BBQ grill or non stick skillet. If using a BBQ Grill use a non stick grilling basket or non stick grill pad to prevent sticking since we don’t use oil for cooking.When little water droplets move around on the pan you know it is ready to use.
  6. Place the mushrooms tops down on the grill pan to get those nice sear marks. Set a timer for 4-5 minutes. It’s important not to disturb the mushrooms during this 4 -5 minutes of cooking time. They need to get a nice sear on them before you try to turn them over, otherwise they will stick. Turn over and cook another 4-5 minutes or until cooked through.
  7. After removing to a serving dish, baste with marinade one more time. A little marinade is also good served over the asparagus. You could sub broccoli or green beans for the asparagus.
  8. Serving Suggestion, serve with Garlic Mashed Potatoes and fresh asparagus or broccoli.

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