Italian · Dinner
Grilled Portobello Steak with Balsamic
Two grilled portobello mushroom caps brushed with olive oil and balsamic vinegar, charred over direct flame until tender, then finished with garlic, fresh thyme, shaved Parmesan cheese and fresh parsley.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
215Calories
8.9gProtein
14.9gFat
15.4gCarbs
9.9gSugar
2.9gFiber
760mgSodium
11mgChol
4.1gSat Fat
950mgPotassium
140mgCalcium
1.8mgIron
0.1mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Wipe portobello caps clean with a damp cloth, trim stems flush, and score gill sides lightly in a crosshatch pattern.
2
Marinate
Whisk together olive oil, 1 tbsp balsamic vinegar, minced garlic, salt and pepper. Brush over both sides and let sit 10 minutes.
3
Grill
Place caps gill-side down on a grill over medium-high heat. Cook 4 minutes until char lines form and moisture releases.
4
Rest
Transfer caps to a plate and rest 2 minutes.
5
Plate
Reduce remaining 1 tbsp balsamic over medium-low heat 3 minutes until thickened. Drizzle over caps, scatter thyme, Parmesan and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 portobello mushroom caps, about 6.3 oz (180g), stems trimmed
- 2 tbsp30ml olive oil
- 4 tbsp60ml balsamic vinegar
- 2 clove2 clove garlic
- 2/3 oz20g Parmesan cheese, shaved
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
