Grilled Portobello Mushrooms with Roasted Garlic Infused Red Wine Vinegar
Grilled Portobello Mushrooms are the perfect complement to any steak or salad. For this recipe, you brush the portobellos with a red wine vinegar mixture before laying them on the grill. I’m grateful to Pompeian, Inc. for sponsoring this recipe. To see all the recipes I’ve developed in partnership with Pompeian, click here. To get more vinegar recipes in social media, follow #DressingItUp and #PantryInsiders.
Did you know that May is National Vinegar month? I think vinegar is one of those ingredients that many of us overlook.
For me, it’s because I grew up with a limited variety of vinegars in my house. We only had plain old distilled vinegar, as far as I can remember. And it’s still my favorite vinegar on french fries, by far!
But it’s not so great in salad dressings. And it can’t do the magic tricks that other vinegars can.
Some vinegars have the mystical ability to whisk a dish from so-so to so-so-good. Seriously, try splashing a few drops of good red wine vinegar into a bowl of soup. It will be transformed. And you will be amazed.
For these Grilled Portobello Mushrooms, Pompeian’s Roasted Garlic Infused Red Wine Vinegar is the magical ingredient. You mix it with a few other things and then brush the sauce onto the portobello mushrooms. Lay them on the grill just until browned and warmed through. Slice and pile onto your favorite summer dish.
Oh, in case you’re curious, the steak pictured above is grilled following the instructions in this amazing Sugar Grilled Steak recipe by the Reluctant Entertainer (the recipe appears on the A Farmgirl’s Dabbles website).
And now, here’s my recipe for Grilled Portobello Mushrooms with Red Wine Vinegar
- 3 Tbsp. Pompeian Roasted Garlic Infused Red Wine Vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 4 portobello mushrooms, stems removed
- Prepare grill for direct medium-high grilling.
- In a small bowl combine vinegar, olive oil, mustard, salt and pepper.
- Put mushrooms on a plate top-side-up. Brush tops lightly with the vinegar mixture. Flip mushrooms over. Brush remaining marinade liberally on the gills and let it soak in for a minute.
- Grill mushrooms top-side-down until grill marks are dark, 3-4 minutes. Flip and grill for another 3-4 minutes. Remove from grill and let rest for 5 minutes. Slice.
Disclosure: I’m a Brand Ambassador for Pompeian, Inc. meaning that they pay me to tell you about their products and to develop recipes using their products. I decided to become a Pompeian Brand Ambassador because I love their oils and vinegars and I knew that I would feel great telling you about them. All opinions are my own.