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–+ servings

California Grilled Portobello Mushrooms with Balsamic Sriracha Marinade

These grilled portobello mushrooms are tender, sweet, and tangy with a spicy kick. An easy side dish for any barbecue.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Grilling, Quick Meals, Side Dish
Cuisine: American
Calories: 85
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 large portobello mushrooms stems removed
  • 1/4 cup balsamic vinegar preferably from Napa Valley
  • 2 tablespoons olive oil California-grown
  • 1/2 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon sriracha
  • 1/3 teaspoon salt

Method
 

  1. Rinse the portobello mushrooms gently under cool water, then pat them dry with paper towels. Snap off the stems, and use a fork to poke holes all over the caps.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, oregano, garlic powder, paprika, sriracha, and salt until well blended.
  3. Spoon the marinade evenly over the mushrooms, making sure each cap is well coated. Let them sit for 10 to 15 minutes to absorb the flavors.
  4. Heat a grill pan over medium-high heat. Place the mushrooms gill-side up on the pan and grill for about 5 minutes. Flip them over and continue grilling for 4 to 5 more minutes, brushing with any leftover marinade if you like.

Nutrition

Calories: 85kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 210mgFiber: 2gSugar: 5g

Notes

For a milder flavor, reduce the sriracha to 1/2 teaspoon or omit it entirely. Store leftover grilled mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a hot grill for a minute or two. Avoid over-marinating to prevent the mushrooms from becoming soggy. These mushrooms pair well with grilled steak or as a vegetarian burger patty. For extra California flair, top with sliced avocado or a squeeze of Meyer lemon before serving.

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