South Dakota Grilled Balsamic Mushrooms

Introduction

These sizzling grilled mushrooms are a perfect side, snack, or even a main dish. Marinated in rich balsamic herb dressing and cooked to juicy perfection on the Arteflame grill, they capture the earthy flavors of South Dakota, elevated with buttery sear and smoky essence from the wood-fired grill. With no need for pots, pans, or an oven, all the magic happens on the griddle and center grill—simple, delicious, and show-stopping!

Ingredients

• 6 large portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup melted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a few tablespoons of vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack small pieces of seasoned firewood over the oil-soaked napkins.
3. Light the napkins and let the fire build for approximately 20 minutes. The grill will be ready when the cooktop is hot and the center grate tops 1,000°F.

Step 2: Prepare the marinade

1. In a mixing bowl, combine balsamic vinegar, Worcestershire sauce, melted butter, garlic, thyme, rosemary, salt, and pepper.
2. Whisk together until fully combined.

Step 3: Marinate the mushrooms

1. Clean the portobello mushrooms with a damp cloth and remove stems.
2. Place them gill side up in a shallow dish.
3. Pour the marinade over the mushrooms and let them sit for at least 15 minutes (or up to 1 hour if you have time).

Step 4: Grill the mushrooms on the Arteflame

1. Place the mushrooms on the flat griddle cooktop near the hotter center area.
2. Sear the gill side down for 3-4 minutes to caramelize the marinade.
3. Flip and cook for another 3-5 minutes or until tender and juicy. As the temperature on the outer griddle edge is lower, you can slide the mushrooms to the cooler zones to finish cooking evenly.
4. Brush with remaining marinade periodically during cooking for bolder flavor.

Step 5: Serve and garnish

1. Remove mushrooms from the grill and let rest for 2-3 minutes.
2. Garnish with freshly chopped parsley.

Tips

• Use butter instead of oil—it gives a deeper, richer taste when searing on the flat cooktop.
• If cooking alongside meats, reverse sear your protein first on the center grate and let the mushrooms sizzle nearby.
• Don’t press down on the mushrooms while grilling—they’re juicy and soft and deserve gentle cooking.
• Adjust mushroom placement based on temperature zone—closer to center for a quicker sear, farther out for slow cooking.
• If desired, add a slice of cheese at the last minute to melt over the mushrooms for rich flavor layering.

Variations

1. Garlic Parmesan Mushrooms: Swap balsamic for garlic butter and finish with grated parmesan.
2. Spicy Chipotle Mushrooms: Add chipotle peppers in adobo sauce to the marinade for a smoky heat.
3. Asian-Inspired Mushrooms: Use soy sauce, sesame oil, garlic, and ginger for an umami-packed bite.
4. Lemon Herb Mushrooms: Focus the marinade on lemon juice, dill, and parsley for a lighter profile.
5. Smoky Bacon-Wrapped Mushrooms: Wrap each large mushroom cap with a strip of bacon before grilling for decadent flavor.

Best pairings

• Grilled ribeye steak reverse seared on the center grate
• Charred corn on the cob with herb butter
• Grilled sourdough slices with garlic spread
• Sweet potato wedges grilled on the outer griddle
• Bold red wine like Cabernet Sauvignon or Malbec

Conclusion

These South Dakota grilled balsamic mushrooms are a hit every time. Whether serving them as a main dish or a stunning side, they showcase the full power of your Arteflame grill while keeping things simple and packed with flavor. No lid, no oven, no fuss—just fire, flavor, and a sprinkle of fresh herbs.