A flavoursome, vegetarian barbecue dish with Italian flair
Meaty portobello mushrooms marinated in a mixture of balsamic vinegar, olive oil and spices, grilled to perfection and served with a sweet and sour balsamic reduction – a simple but intensely flavoured dish that will delight vegetarians and meat lovers alike.
Ideal wine accompaniment: Barbera (Italy, Piemonte DOC)
A Barbera from Piedmont is characterised by its lively acidity, moderate tannins and aromas of red fruits such as cherries and raspberries. These characteristics harmonise perfectly with the umami note of the grilled mushrooms and the sweet and sour balsamic reduction. The freshness of the wine balances the richness of the dish and emphasises its earthy flavours.
Further wine recommendations:
Pinot Noir (Germany, Baden AOC) An elegant Pinot Noir with aromas of redcurrants, cherries and earthy notes – ideal with meaty, grilled portobellos. Its fine acidity breaks through the sweetness of the balsamic reduction, its velvety tannins support the texture of the mushroom. Particularly good: the subtle roasted aromas of the wine pick up on the barbecue flavours without dominating. A perfect, delicate pairing.
Chianti Classico (Italy, Toscana DOCG) With lively acidity, flavours of sour cherries, dried herbs and a hint of leather, Chianti offers the right structure for the umami depth of the mushrooms. The stronger style goes well with the caramelised balsamic reduction. The slightly rustic character of the wine gives the dish more depth and transports Mediterranean soul into the glass.
Gamay (France, Beaujolais AOC) Gamay impresses with its floral bouquet, red fruits and fresh acidity. This lightness brings freshness to the dish and elegantly contrasts the intense, grilled mushroom flavours. The fruit emphasises the sweet note of the balsamic reduction, while the floral structure adds subtle accents. Ideal for summer days or a light BBQ.
Tempranillo (Spain, Rioja DOCa) Mature Tempranillo shows flavours of red berries, vanilla, wood and herbs – a wine with depth. The barrique notes correspond wonderfully with the roasted flavours of the mushrooms. The elegant tannin structure gives backbone without weighing down the dish. A sophisticated, balanced choice for a vegetarian dish with a grilled flavour.
Zweigelt (Austria, Lower Austria DAC) This fruity, medium-bodied red wine shows juicy cherry, red berries and a light pepper flavour. The mild acidity and round tannins go well with the fleshy texture of the mushrooms. The subtle seasoning complements the reduction and gives the dish a gentle, playful interplay of flavours. Perfect for anyone looking for a charming and uncomplicated wine accompaniment.
The recipe:
Grilled portobello mushrooms with balsamic reduction
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the marinade
- 1 Small pot for reduction
- 1 Kitchen brush
Ingredients
For the mushrooms:
- 4 large portobello mushrooms
- 2 tablespoon balsamic vinegar
- 2 Tbsp olive oil
- 1 Garlic clove finely chopped
- Salt and pepper to taste
For the balsamic reduction:
- 100 ml Balsamic vinegar
- 1 Tbsp brown sugar
Preparation
Prepare the marinade:
- Mix the balsamic vinegar, olive oil, chopped garlic, salt and pepper in a bowl.
Marinate the mushrooms:
- Clean the portobello mushrooms and brush with the marinade. Cover and leave to marinate for 30 minutes.
- Prepare the balsamic reduction:
- Reduce the balsamic vinegar and brown sugar in a small saucepan over a medium heat until the liquid becomes syrupy. Set aside.
Grill mushrooms:
- Preheat the grill or grill pan. Grill the marinated mushrooms for 5-7 minutes on each side until they are soft and lightly browned.
Dressing:
- Arrange the grilled mushrooms on plates and drizzle with the balsamic reduction.
Recommended side dishes:
- Lukewarm couscous salad with mint & lemon zest – fresh, herbaceous, as a slight contrast to the umami depth of the mushrooms.
- Grilled green asparagus tips with sea salt – bring texture and green bitter notes as a counterpart to the reduction.
- Toasted sourdough bread with herb oil – to soak up the balsamic reduction, simple and aromatic.
