Recipe courtesy of David Rosengarten

Grilled Portobello Mushrooms -Italian Style

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  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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4 large Portobello mushrooms, stemmed and cleaned

2 tablespoons fresh lemon juice

I tablespoon Balsamic vinegar

2 large garlic cloves, crushed and minced to a paste

Salt and freshly ground black pepper

1 cup extra-virgin olive oil

1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination


  1. Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
  2. Recommended Wine: 1994 Coturri Albarello, Sonoma