Nickel Allergy Friendly Balsamic Grilled Portobello Mushrooms

Total time42 min

Prep time10 min

Cook time12 min

Nickel Allergy Friendly Balsamic Grilled Portobello Mushrooms

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Ingredients

4 servings

For the marinade

4 large portobello mushroom caps (about 4–5 inches across), stems removed
3 tbsp balsamic vinegar
Alessi Balsamic Vinegar - 12.75 Oz Monari Federzoni Balsamic Vinegar of Modena Filippo Berio Balsamic Vinegar - 16.9 Fl. Oz.Alessi Organic White Balsamic Vinegar - 8.5 Fl. Oz.Alessi White Balsamic Vinegar
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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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