Grilled Lemon-Herb Portobello Mushrooms

Few things are better than a good grilled mushroom. We toss these super-meaty grilled portobellos in a bright and herbaceous sauce that makes everything taste 10 times better. You might wanna double this recipe, because you'll no doubt have some meat-eaters stealing caps when no one's looking. 😂

What's the best way to clean portobellos?

Start by removing the stems, then use a dry paper towel to gently wipe any dirt off the caps. If you'd like, you can remove the gills as well—they're the dark bits on the underside of the cap. To remove them, simply scrape them off with a spoon and discard. 

Can I marinade these first?

Absolutely! Try a blend of olive oil and balsamic vinegar with recipe—just enough to coat the mushrooms. Season with salt and pepper, and throw in some hearty herbs like rosemary or thyme if you like! Mushrooms are very porous, meaning they don't need much time to soak up the flavors of a marinade. Ten minutes should do the trick, but you can leave them in the marinade for up to half an hour. 

Ready for dessert? Since you've already got the grill fired up, try these grilled pineapple sundaes! They're drizzled with dulce de leche—what more convincing do you need?

Made these? Let us know how they went in the comment section below!