Ingredients
- 4 portobello mushroom caps
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced
- 2 ounces dairy-free Parmesan cheese shredded, optional
Instructions
- Clean the mushrooms by washing them under water and patting them dry with paper towels. Gently trim the stems (optional).
- Create the marinade by whisking together olive oil, balsamic vinegar, black pepper, salt, Italian seasoning, and minced garlic. Place the mushrooms in a resealable bag, pour in the marinade, and refrigerate for 30 to 40 minutes, ensuring not to over-marinate.
- Preheat the grill to 450°F, or high heat.
- Grill the marinated mushrooms, cap-side down, for 4 to 5 minutes, then flip and continue grilling for another 4 to 5 minutes or until they develop deep grill marks and a darker color. They should feel softer when they're ready.
- Serve the grilled mushrooms hot off the grill, optionally topped with shredded Parmesan cheese for a flavor boost.
