Balsamic-Marinated Portobello Steaks

Balsamic Vinegar
  • 4 large portobello mushrooms
  • 1/4 cup Filippo Berio Balsamic Vinegar
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4 tsp red or white miso paste
  • 4 tsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1/4 tsp each salt and pepper
  • Pinch chili pepper flakes
  • 1 tbsp chopped fresh parsley
    • Remove stems from mushrooms. Using a spoon, scrape out and remove dark brown gills; discard gills. Whisk together vinegar, oil, miso paste, soy sauce, garlic, brown sugar, salt, pepper and chili flakes; brush over mushrooms. Transfer to resealable plastic bag and marinate for at least 1 hour or up to overnight.
    • Preheat grill to medium-high heat; grease grate well. Grill mushrooms for 3 to 4 minutes per side or until grill-marked and tender. Sprinkle with chopped parsley.
    • Tip:
      • Serve the mushrooms as a vegetarian main dish if desired.
      • Serve the mushrooms as burgers in a bun, or slice and toss into a salad or with pasta.

    Prep Time

    6 min

    Inactive Time

    1 hr

    Cook Time

    6 min

    Total Time

    1 hr 12 min






    Dinners & Main Dishes

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Balsamic Vinegar


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