Grilled Portobello Mushrooms with Balsamic Glaze

This vegan salad is filling and hearty any time of the year. If you haven’t tried to grill portobellos, now is the time; you get the meaty flavor of meat without actually using any.

Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 3 cups baby arugula
  • 3 large portobello mushrooms
  • 1 cup balsamic vinegar
  • 1 Tbsp. turbinado sugar
  • 1 tsp. wheat-free soy sauce

Directions

  • Place the arugula on a large platter. Prepare a grill to medium-high heat.
  • Clean mushrooms and remove stems and any debris. Grill for 10 minutes, turning once. Place mushroom caps on top of the arugula.
  • In a small saucepan, heat the vinegar, sugar, and soy sauce to a boil. Reduce heat to low and simmer for about 15–20 minutes or until the mixture thickens. Remove from heat and let cool.
  • Once balsamic glaze has cooled a bit, pour evenly over portobellos and arugula. Serve immediately or at room temperature.

Recipe Information

Serves: 6

Ingredients

  • 3 cups baby arugula
  • 3 large portobello mushrooms
  • 1 cup balsamic vinegar
  • 1 Tbsp. turbinado sugar
  • 1 tsp. wheat-free soy sauce

Directions

  • Place the arugula on a large platter. Prepare a grill to medium-high heat.
  • Clean mushrooms and remove stems and any debris. Grill for 10 minutes, turning once. Place mushroom caps on top of the arugula.
  • In a small saucepan, heat the vinegar, sugar, and soy sauce to a boil. Reduce heat to low and simmer for about 15–20 minutes or until the mixture thickens. Remove from heat and let cool.
  • Once balsamic glaze has cooled a bit, pour evenly over portobellos and arugula. Serve immediately or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories60
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium75mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars10g
Protein2g