Grilled Portobello Mushrooms

Cuisinart original

The grilled portobello can also be used as a panini filling.

Griddler® Compact position: Closed

Plate side: Grill


Makes 2 servings


 ¼            cup extra virgin olive oil

 2            tablespoons white balsamic vinegar

(or white wine vinegar)

 1            tablespoon water

 1            garlic clove, finely chopped

 1            tablespoon onion or shallot, finely chopped

1            teaspoon dried thyme

 ½            teaspoon kosher salt

 ¼            teaspoon freshly ground black pepper

2            large portobello mushrooms, about 6 to 8 ounces, thickly sliced (about ¾ inch)

Nutritional information

Nutritional information per serving (1 mushroom): Calories 156 (74% from fat) • carb. 7g • pro. 3g

• fat 14g • sat. fat 2g • chol. 0mg • sod. 299mg

• calc. 21mg • fiber 2g



1 .  Put the olive oil, vinegar, water, garlic, onion, thyme, salt and pepper in a food processor fitted with the metal chopping blade.  Process until emulsified.  Pour over the mushrooms; toss gently to coat. Let stand 10 to 15 minutes.

2 .  Insert plates on grill side. Preheat the Cuisinart® Griddler® Compact to High.  When the unit is hot, arrange one half of the mushrooms on the bottom grill, cut side down.  Close; grill for 2 minutes. Remove; reserve on platter. Repeat with the remaining mushrooms.

3 .  Serve warm or chilled.