Grilled Portobello Caps with Garlic-Herb Butter and Balsamic

Steps

1. Step 1

   In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, minced garlic, kosher salt and pepper. Lay the portobello caps gill-side up in a baking dish or on a rimmed tray and spoon the marinade over them, letting it pool in the gills. Rub a little over the smooth tops too.

   5 min

   • 4 large portobello mushroom caps (about 4–5 inches across)
   • 3 tbsp olive oil
   • 2 tbsp balsamic vinegar
   • 1 tbsp soy sauce
   • 2 cloves garlic
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
2. Step 2

   Let the mushrooms sit at room temperature to soak up the marinade.

   20 min, hands-off

3. Step 3

   Meanwhile, heat the grill to medium-high (about 425°F) and scrape the grates clean. Melt the butter in a small saucepan over low heat, then stir in the minced garlic, parsley, thyme and a pinch of salt. Cook just 30 seconds, until the garlic smells sweet, then take it off the heat.

   5 min · 425°F

   • 4 tbsp unsalted butter
   • 2 cloves garlic
   • 2 tbsp flat-leaf parsley
   • 2 tsp thyme leaves
   • 1 pinch kosher salt
4. Step 4

   Place the caps on the grill smooth-side down (gills up) and close the lid. Grill 4 to 5 minutes, until grill marks show on the tops and the mushrooms start to soften.

   5 min

5. Step 5

   Flip the caps gill-side down just long enough to mark them, about 2 minutes, then flip back to gill-side up so the juices pool in the cap. Spoon the garlic-herb butter into the caps and grill, lid closed, another 3 to 5 minutes, until the mushrooms are tender when pressed and the pooled juices are bubbling. Baste once more with any butter left in the pan.

   7 min

6. Step 6

   Move the caps to a cutting board, still gill-side up so you don't lose the juices. Drizzle each with the finishing balsamic, rest 2 minutes, then slice thickly on a diagonal. Pour any juices from the board over the slices and finish with flaky salt.

   3 min

   • 1 tbsp balsamic vinegar
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026