Grilled Portabella Mushrooms with Gorgonzola Aioli

It was so hard for me not to share the cinnamon bun recipe with y’all today. You see, the problem is that I have this weird thing about posting something sweet before something savory. I just can’t do it. I guess all of those years of being told I had to finish my dinner before I could have dessert as a child really stuck with me. Thanks mom!

While these mushrooms can’t quite compare to a warm gooey cinnamon bun, they are pretty amazing in their own right.

Grilled Portabella Mushrooms with Gorgonzola Aioli 1

I know some people are weird about mushrooms and I get it; the texture can be a little strange and I wasn’t always a fan of them myself. Actually, I’m still a little hesitant to order a portabella burger when I’m out to eat because more often than not they are tough and chewy. Blech.

But when portabellas are prepared the right way, they can be tender and juicy with a savory flavor that can really knock your socks off. They’re like the vegetarian version of filet mignon.

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The inspiration for this recipe came from a pit stop we made at a restaurant in South Lake Tahoe {Blue Angel Café} on our way home last month. They offered this dish as as an appetizer but I think they could easily be a main entrée or even a side item. I’m actually making them tonight for a dinner salad.

Really, after you experience the flavors from the marinade paired with fresh rosemary, lemon and gorgonzola cheese, I’m positive you’ll be trying to discover new ways to make them again too.

 

Grilled Portabella Mushrooms with Gorgonzola Aioli

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Ingredients

Mushrooms

  • 4 portabella mushroom caps, washed and sliced
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (I used white)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 tablespoon fresh parsley, roughly chopped (optional)

Gorgonzola Aioli

  • 1 cup gorgonzola cheese, crumbled
  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon light mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon rosemary, roughly chopped

Makes 2 to 4 servings

Directions

Combine all of the ingredients for the marinade in a large shallow dish and then place the sliced mushrooms inside. Toss the mushrooms in the marinade until they are well coated and then set aside for at least thirty minutes while stirring at ten minute intervals.

best ever grilled portabellas

Combine ingredients for aioli in a small bowl and stir together. Set aside in the refrigerator until ready to use.

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When mushrooms are done marinating, heat a grill pan over medium to high heat and brush with olive oil. Grill mushrooms on each side for about 5 minutes, until they are tender and have light brown grill marks.

Remove from heat and serve warm alongside gorgonzola aioli.

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I’m telling you, you’ll forget all about that cow when you try one of these meaty babies.

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I hope everyone’s week is off to a good start!

I took a nap on Sunday and completely threw my body clock off so I am running on empty today and had to skip my run. Luckily, I have an extra week in the training plan to slack so I’m thinking this may have to be that week.

 

Do naps throw you off and make you cranky or am I just a big baby?

Do you like mushrooms?