Balsamic-Marinated Portobello Steaks

Prep Time: 6 min
Inactive Time: 1 hr
Cook Time: 6 min
Total Time: 1 hr 12 min
Servings: 4
  • 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. 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.



      • 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.



    Vegetables & Sides

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Balsamic Vinegar

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