Start by cleaning the portobello caps gently. Make sure you remove the stems and gills as you don’t want them to retain too much moisture. Wipe them down with a cloth, keeping them pristine for the grill.

In a bowl, combine the balsamic vinegar, rosemary, smoked paprika, black pepper, olive oil, soy sauce, cayenne, and garlic granules. Mix them well until everything is blended. The goal is to create a marinade that will wash over your mushrooms with joy!

Place your portobello caps in a shallow dish or a resealable bag. Pour your marinade over them, ensuring every inch is coated. Let them soak it all in for at least 30 minutes. If you have time, letting them marinate for a couple of hours in the fridge can only improve the taste!

While the mushrooms are marinating, heat your grill to medium-high heat. You want it hot enough to create those beautiful grill marks and seal the flavors in.

Once the grill is roaring, lightly brush the grates with canola or vegetable oil to prevent sticking. Place your marinated mushrooms caps on the grill. Grill for about 5-7 minutes per side. The key is to watch for that plush texture that typically happens when they start to shrink slightly.

Once cooked, take them off the grill, and let them rest for a minute. You can cut the caps into strips or serve them whole as a burger alternative. Pair them with your favorite sides, and dig in!