Grilled Portabella Mushrooms With Balsamic Marinade

"I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available."
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Ready In:
6 sandwiches




  • Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
  • Prepare grill or broiler.
  • Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
  • Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
  • Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

Questions & Replies

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  1. joop9182
    Delish marinade. I did not try the dressing and just ate it straight up. Will def. try the dressing the next time I do these. Thanks for the keeper recipe!
  2. Mgnbos
    The marinade was lovely, enjoyed every bite. I didn't try the dressing but since the first part was so good I may try the dressing at some point. I know I'll make this again.


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