Fructose Free Balsamic Grilled Portobello Mushrooms
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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
Ingredient noteBalsamic vinegar is made from grape must and carries some fructose that a low fructose diet limits; the small amount used here (about two and a half teaspoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 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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