A delightful recipe for grilled portobello mushrooms, enhanced with a flavorful herb marinade.
In a mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, fresh basil, salt, and black pepper.
Whisk the marinade thoroughly to ensure all ingredients are well combined for even flavor distribution.
Place the portobello mushroom caps in a baking dish, smooth side down.
Arrange the mushrooms in a single layer to allow the marinade to coat them evenly.
Pour the marinade over the mushrooms, ensuring they are well coated.
Use a spoon to drizzle the marinade over the mushrooms for even coverage.
Let the mushrooms marinate for 10 minutes, turning them once halfway through.
Turning the mushrooms ensures both sides absorb the marinade flavors.
Preheat the grill to medium heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Grill the mushrooms for 5-7 minutes on each side until tender and slightly charred.
Use tongs to flip the mushrooms carefully to avoid breaking them.
Slice the grilled mushrooms and serve them as a topping for salads, sandwiches, or pizzas.
Serve immediately for the best flavor and texture. Garnish with additional fresh basil if desired.
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