Ingredients:

  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp coarse sea salt
  • 1/4 tsp cracked black pepper
  • 4 large portobello mushroom caps
  • 1 tsp olive oil

Instructions:

  1. Wipe the mushroom caps clean with a damp paper towel to remove debris. Remove the stems by gently twisting them out, leaving the gills intact.
  2. Combine the balsamic vinegar, olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl. Whisk vigorously until fully emulsified.
  3. Place the caps gill-side up on a tray. Use a pastry brush to liberally coat the gills and the outer skin with the marinade. Let them rest at room temperature for 30 minutes.
  4. Preheat the grill to medium-high heat and lightly oil the grates.
  5. Place mushrooms gill-side up first. Grill for 5 minutes to allow the marinade to bubble and thicken.
  6. Flip the mushrooms and grill for another 5 minutes until edges are charred and the texture is tender.