Back when I first started cutting back on heavy meats, I was desperate for something that still felt satisfying on the grill. That’s when I stumbled on portobello mushrooms. I’ll never forget the first time I marinated and grilled them—they were juicy, rich, and totally crave-worthy. Even my meat-loving husband said, “Wait…this is a mushroom?!” Now, they’re our go-to when we want something hearty but light.

Ingredients

• 4 large portobello mushroom caps, stems removed and cleaned

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp soy sauce or tamari

• 1 tsp Dijon mustard

• 2 garlic cloves, minced

• ½ tsp dried thyme

• ½ tsp sea salt

• ¼ tsp black pepper

Instructions

1. Prepare the mushrooms by gently cleaning them with a damp paper towel. Remove the stems and scrape out the gills if desired for more room to absorb flavor.

2. In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, mustard, garlic, thyme, salt, and pepper.

3. Place mushrooms in a shallow dish and pour the marinade over them. Let sit for at least 15 minutes, flipping once to coat both sides.

4. Preheat your grill to medium-high.

5. Grill mushrooms cap-side down for about 4–5 minutes, then flip and grill another 4–5 minutes, until tender and juicy.

6. Serve warm, either whole, sliced over a salad, in a bun like a burger, or as a savory side dish.

Sarah’s Tips

• No grill? Use a grill pan or cast-iron skillet indoors.

• Make it a meal: Serve on a toasted bun with avocado, tomato, and arugula for an epic veggie burger.

• These also work great sliced into pasta, grain bowls, or on top of toast with hummus.

• Want a little kick? Add a pinch of red pepper flakes to the marinade.

Nutrition (Per Serving):

• Calories: 110

• Protein: 3g

• Carbs: 5g

• Fat: 9g

• Fiber: 1g

• Sugar: 2g