Grilled Portobello Mushroom Steak with Balsamic Glaze

This culinary marvel combines the richness of Portobello mushrooms with a flavorful balsamic glaze, creating a decadent dish that will satisfy even the most discerning palates.

Ingredients:

4 large Portobello mushroom caps

1/4 cup balsamic vinegar

2 tbsp olive oil

2 tbsp tamari (or soy sauce for a non-vegan option)

2 cloves garlic, minced

1 tsp dried thyme

Salt and pepper to taste

Instructions:

Preheat your grill or grill pan to medium-high heat.

In a small bowl, whisk together the balsamic vinegar, olive oil, tamari, minced garlic, dried thyme, salt, and pepper to create the marinade.

Place the Portobello mushroom caps in a shallow dish and pour the marinade over them. Let them marinate for at least 15 minutes, flipping halfway through.

Remove the mushrooms from the marinade and place them on the grill. Cook for 4-5 minutes on each side, or until they are tender and juicy.

While the mushrooms are grilling, pour the remaining marinade into a small saucepan. Bring it to a simmer over medium heat and let it reduce until it thickens into a glaze, stirring occasionally.

Once the mushrooms are done, remove them from the grill and drizzle the balsamic glaze over the top.

Serve your Grilled Portobello Mushroom Steaks with your favorite sides or on a bed of greens for an extra burst of freshness and flavor.