Ingredients
Method
- Rinse the portobellos gently under cool water, then pat them dry with paper towels. Snap off the stems and use a fork to prick the caps all over to help the marinade soak in.
- In a small bowl, whisk together the balsamic vinegar, olive oil, dried oregano, garlic powder, smoked paprika, sriracha, and salt until well combined.
- Spoon the marinade evenly over the mushroom caps, turning to coat both sides. Let them sit at room temperature for 10 to 15 minutes to absorb the flavors.
- Preheat a grill pan over medium-high heat. Place the mushrooms gill-side up on the hot pan and cook for about 5 minutes. Flip them over and continue grilling for another 4 to 5 minutes, brushing with any leftover marinade if you like, until tender and nicely charred.
Nutrition
Notes
For a milder kick, reduce the sriracha to 1/2 teaspoon. Store leftover mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave or back on the grill until warmed through. Avoid over-marinating more than 30 minutes to keep the texture firm. Serve as a side with grilled steak or tucked into a bun for a vegetarian burger. The mushrooms can be grilled on an outdoor barbecue for extra smoky flavor.
