How to Make Grilled Portobello Mushroom & Balsamic Veggie Stack
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In a bowl, whisk together olive oil, balsamic vinegar, thyme, salt, and pepper.
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Brush marinade over portobellos and all veggie slices. Set aside for 10 minutes.
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Preheat grill or grill pan to medium-high. Grill mushrooms 4-5 minutes per side until tender.
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Grill zucchini, red pepper, and eggplant slices for 3 minutes per side until grill-marked and soft.
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Stack mushroom caps with alternating layers of grilled veggies. Garnish with fresh basil and serve warm.
Pro Tips for Perfect Grilled Portobello Mushroom & Balsamic Veggie Stack
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushroom caps, stems removed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Grilled Portobello Mushroom & Balsamic Veggie Stack?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Grilled Portobello Mushroom & Balsamic Veggie Stack?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushroom caps, stems removed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.