Eosinophilic Esophagitis Friendly Balsamic Grilled Portobello Mushrooms
Total time42 min
Prep time10 min
Cook time12 min
5.0(30)
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Learn more →Ingredients
4 servings
For the marinade
- 4 large portobello mushroom caps (about 4–5 inches across), stems removed
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp extra virgin olive oil, for drizzling
Instructions
- 1
In a small bowl, whisk together the balsamic vinegar, 3 tbsp olive oil, thyme, rosemary, garlic powder, black pepper, salt, and red pepper flakes, if using, until combined.
- 2
Use a damp paper towel to wipe the portobello caps clean. Place them gill-side up in a shallow dish and spoon the marinade evenly over both sides, using a basting brush to coat thoroughly. Let the mushrooms marinate at room temperature for 20 minutes.
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