Consider Pomegranate molasses. Great product to make salad dressings, fruit glaze, and roasted vegetable glaze. The more you use it the more you find uses for it.
I followed the recipe directions w/out the cayenne.Absolutely delicious! This recipe is a keeper. I also used the marinade on grilled zucchini as I had extra—also very good! Easy, well written-out instructions. Recipe is a keeper!!
Sounds interesting. I rub some olive oil on the outside, then pour a little olive oil on the inside and then a little montreal steak inside and put on the BBQ or air fryer. On a bun with red onion, avocado
I made this grilled portobello mushroom recipe and I thought it was OK. I did grill a red pepper and onions as an accompany meant. I was really glad to have the grilled peppers and onions as it was a welcomed addition. I considered making a sauce for the mushrooms and in retrospect I think it would’ve been a welcomed addition. During corn on the cob season I cut corn off the cob, roast the cobs and then make a broth from the roasted cobs. It is quite delicious with the mild sweetness. I would’ve used broth like this starting with melting butter and sautéing shallots. I would add flour at this point or wait and use cornstarch a little later to thicken. I would possibly use a little white wine and then thicken the sauce to a desired consistency. I think the additional flavors would complement the mushroom quite well.
I’m sorry to hear the recipe wasn’t to your taste, Bruce. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
If you don’t like the recipe, so be it. I personally would have kept my opinion to myself. I loved your recipe Erin and will continue to use it. But back to Bruce’s opinion. Bruce nobody cares about your recipes. I find it very rude that you would leave your opinion and then try to out do her.
BUT, mushrooms are not vegetables. In fact they are more closely related to the kingdom of Animalia than Plantae. They are in their own kingdom, Fungi.
A fungus is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as one of the traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista.
Glad you enjoyed it, Teanna. The information you provided is very helpful and while, yes, mushrooms are a fungi, we typically find them classified as a vegetable. Either way the point is to make them taste great and give readers an awesome recipe to try! Thanks again!
Delicious! I made a couple minor additions that worked nicely. I threw a little honey into the marinade (for caramelization, although there may be enough sugar in the balsamic for that), got the grill searing hot, grilled 2 minutes cap down, quarter turn for cross-hatched grill marks, grilled another two minutes, turned heat down to medium, then flipped cap up for another 4 minutes. Basted with leftover marinade while grilling. Took off the grill and served cap down (making little ‘bowls’) filled with crumbled feta on top of Uncle Ben’s mushroom and cheese risotto (one packet of each flavor mixed together). All the flavors complemented one another perfectly and it was a complete and filling meal along with a simple side salad.
What can you use instead of balsamic vinegar
Hi Lora, there really aren’t any substitutes for the balsamic vinegar in this recipe. Hope you still give it a try!
Consider Pomegranate molasses. Great product to make salad dressings, fruit glaze, and roasted vegetable glaze. The more you use it the more you find uses for it.
I didn’t have balsamic vinegar, I substituted with worcestershire. Which turned out really good.
So glad to hear the substitute worked well, kallista! Thank you!
Very easy and delicious!
Thank you Margie!
Super portobello mushroom recipe and explained with style and enthusiasm. A pleasure to read.
Thank you Jack!
I followed the recipe directions w/out the cayenne.Absolutely delicious! This recipe is a keeper. I also used the marinade on grilled zucchini as I had extra—also very good! Easy, well written-out instructions. Recipe is a keeper!!
Thank you Melissa!
Sounds interesting. I rub some olive oil on the outside, then pour a little olive oil on the inside and then a little montreal steak inside and put on the BBQ or air fryer. On a bun with red onion, avocado
Tasty! Hope you give this a try, Grant!
First time try. Delicious!
Thank you Katherine!
Love this recipe! Have made it a few times now.
Thank you Kameron!
Can I use it on an air fryer? Reading the recipe instructions made my mouth drool. 😍
Hi Ana, I haven’t tried it myself but it would likely work. If you decide to experiment, I’d love to know how it goes!
These were excellent! Perfectly seasoned and perfectly cooked! I had one leftover, it reheated great. I will definitely be making these a lot!
Glad you enjoyed it, Kathy! Thank you!
This worked exactly as written, thanks!
Great! Thank you Joanna!
This worked exactly as written, thanks!
Thanks Nadia!
I made this grilled portobello mushroom recipe and I thought it was OK. I did grill a red pepper and onions as an accompany meant. I was really glad to have the grilled peppers and onions as it was a welcomed addition. I considered making a sauce for the mushrooms and in retrospect I think it would’ve been a welcomed addition. During corn on the cob season I cut corn off the cob, roast the cobs and then make a broth from the roasted cobs. It is quite delicious with the mild sweetness. I would’ve used broth like this starting with melting butter and sautéing shallots. I would add flour at this point or wait and use cornstarch a little later to thicken. I would possibly use a little white wine and then thicken the sauce to a desired consistency. I think the additional flavors would complement the mushroom quite well.
I’m sorry to hear the recipe wasn’t to your taste, Bruce. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
If you don’t like the recipe, so be it. I personally would have kept my opinion to myself. I loved your recipe Erin and will continue to use it. But back to Bruce’s opinion. Bruce nobody cares about your recipes. I find it very rude that you would leave your opinion and then try to out do her.
Glad to hear you enjoyed the recipe, Karlos!
Easy, quick and tasty. The balsamic and soy sauce enhances mushroom flavor and texture.
Thank you Dara!
Made it twice so far will probably have this once à month came out almost like shown
Great to hear, thank you Ed!
We absolutely loved it!
Thank you Thelma!
This worked exactly as written, thanks!
Great to hear, Rosie!
We absolutely loved this marinade. I used smaller mushrooms and did not remove the gills. I’ll be adding this to my regular line up.
Yay! Thank you Andrea!
Awesome recipe…
BUT, mushrooms are not vegetables. In fact they are more closely related to the kingdom of Animalia than Plantae. They are in their own kingdom, Fungi.
A fungus is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as one of the traditional eukaryotic kingdoms, along with Animalia, Plantae, and either Protista or Protozoa and Chromista.
Glad you enjoyed it, Teanna. The information you provided is very helpful and while, yes, mushrooms are a fungi, we typically find them classified as a vegetable. Either way the point is to make them taste great and give readers an awesome recipe to try! Thanks again!
Delicious! I made a couple minor additions that worked nicely. I threw a little honey into the marinade (for caramelization, although there may be enough sugar in the balsamic for that), got the grill searing hot, grilled 2 minutes cap down, quarter turn for cross-hatched grill marks, grilled another two minutes, turned heat down to medium, then flipped cap up for another 4 minutes. Basted with leftover marinade while grilling. Took off the grill and served cap down (making little ‘bowls’) filled with crumbled feta on top of Uncle Ben’s mushroom and cheese risotto (one packet of each flavor mixed together). All the flavors complemented one another perfectly and it was a complete and filling meal along with a simple side salad.
So glad it worked! Thanks Gabe!
This worked exactly as written, thanks! Definitely a staple!!
Great to hear! Thank you Sherry!