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Grilled Balsamic-Glazed Portobellos with Goat Cheese

  • Servings: 4


  • 4 (about 3/4 pound) portobello mushrooms
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces goat cheese
  • 1 1/2 tablespoons chopped fresh parsley


In a medium bowl, gently toss the mushrooms with the olive oil, vinegar, salt and pepper.

Preheat the grill to medium-high heat.

Place the mushrooms in a grill basket. Transfer the basket to the grill. Close the cover and cook until the mushrooms are tender and lightly charred, 2 to 3 minutes per side.

Use tongs to arrange the hot mushrooms, stem-side up, on a serving plate. Sprinkle with the crumbled goat cheese and the parsley and serve.