Today was filled with planting flowers, trying to fix dead spots of grass (courtesy of Oscar), and grilling! Grilled veggies are one of my favorite things about summer. This grilled Portobello recipe is super easy and equally tasty. Tangy balsamic vinegar turns sweet after grilling, and fresh arugula make this lunch dish as healthy as can be. Summer is here so heat up your grill! Just is time for meatless Monday :)
Grilled Balsamic Portobello Mushrooms with Baby Arugula
2 Portobello Mushrooms
1/2 cup balsamic vinegar
1/4 cup + 1 tablespoon extra virgin olive oil
1 clove garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup baby arugula
1/3 cup Parmesan cheese
Start by preparing your mushrooms. Using a sharp knife, remove stem from mushrooms. Place into a shallow dish or Tupperware container.
Add 1/2 cup balsamic vinegar, 1/4 cup olive oil, salt, pepper, and oregano to dish. Roughly chop garlic and add to container as well, tossing to combine. Flip mushrooms and be sure to get a little of the marinade into the middle, along with some of the pieces of garlic.
Place into the refrigerator for 1-2 hours, turning over half way through, always coating with marinade.
Once mushrooms have marinated, you are ready to grill! Heat grill to medium heat and add mushrooms. Cook for about 3-4 minutes per side, or until nicely brown and caramelized.
While mushrooms are grilling, you can prepare your super simple baby arugula salad for topping. Place arugula in a bowl, along with 1 tablespoon olive oil, juice of 1/2 lemon, salt and pepper to taste and Parmesan cheese shavings. Toss to coat, and set aside.
Remove mushrooms from grill and place stem side up on a plate, creating a little bowl. Add 1 cup of arugula to each mushroom, and enjoy!