Grilled portobello mushrooms with balsamic reduction

Grilled portobello mushrooms marinated in balsamic vinegar, olive oil and spices, served with a sweet and sour balsamic reduction. A simple but intensely flavoured vegetarian grilled dish that harmonizes perfectly with a Barbera from Piedmont.

Print Recipe

Prep Time 15

Cook Time 15

Marinating time 30

Total Time 1

Course Main course

Cuisine Italian

Servings People

Calories 300 kcal

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.

Nutritional values per portion

Calories: 300kcalCarbohydrates: 15gProtein: 10gFat: 20g

Keyword Balsamic reduction, Barbera, Crickets, Portobello mushrooms, Vegetarian

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