Danika's Notes

Awesome substitute to a beef burger!  I put one of these on the BBQ when my husband is cooking up a slab of hardly cooked beef…yuck!  But these are delicious!

BBQ Portobella Mushrooms

Print Recipe
Image of BBQ Portobella Mushrooms


  • 4 portobello mushroom caps
  • 1/4 C balsamic vinegar
  • 2 TBLS olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 TBLS minced garlic
  • salt and pepper to taste
  • 2 red bell peppers
  • hummus (optional)

Preparation & Directions

Preheat grill for medium-high heat.
Preheat the oven to broil.  Remove the stems and cut the bell peppers in half and clean out.  Place them skin side up on a cookie sheet.  Lightly press on them with the heel of your hand to gently flatten them (slightly).  Place them in the broiler for about 10-15 minutes or until you notice the skins starting to blacken (you want the skins to burn).
While the bell peppers are roasting, snap off the stem of the mushrooms.  Lightly clean and place them smooth side up in a shallow dish.  In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt and pepper.  Pour over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.  Once the skins of the bell peppers are blackened, take them out and place them in a zip lock bag for about 15 minutes.  Peel the skin off.  (The steam in the bag makes the skins peel right off…they are amazing!!!)
Brush grate with oil.  Place mushrooms on the grill, reserving marinade for basting.  Grill for 5-8 minutes on each side, or until tender. Brush with marinade frequently. Top with hummus (optional) and roasted bell pepper immediately after taking off the grill.  Server with brown rice. 


FROM: allrecipes.com

PREP TIME: 15 minutes

COOK TIME: 15-20 minutes


1 Comments So Far...

September 06, 2009 .(JavaScript must be enabled to view this email address)

I am drooling, I just made these this weekend but your recipe sounds WAY better than my olive oil and s & p!!! Thanks for the ideas!

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