1-First, clean the mushrooms by wiping them with a damp cloth or paper towel to remove any dirt, avoiding rinsing under running water. Remove stems from portobello mushrooms and trim cremini stems if needed.

2-Next, place the mushrooms on a large plate or baking sheet, then drizzle generously with extra-virgin olive oil, balsamic vinegar, and tamari.

3-Sprinkle with sea salt and freshly ground black pepper, and coat them thoroughly with your hands for even coverage. If using cremini mushrooms, thread them onto skewers to make grilling easier. Preheat your grill or grill pan to medium heat so it’s ready when you are.

4-Now, place the mushrooms on the grill if you’re using portobellos, put them gill side up for even cooking. Grill the cremini skewers or portobello caps for 5 to 7 minutes on each side until they’re tender, juicy, and have nice char marks.

5-Gently turn the mushrooms once during cooking to avoid breaking them, and check for that perfect tenderness. For variations, you can adapt this for vegetarian needs by confirming seasonings, or adjust for different mushroom sizes. Once off the grill, they pair well with fresh herbs or a squeeze of lemon for extra zing.

6-The grilling technique really brings out the mushrooms’ umami, making them ideal for tacos or pasta. Remember, the key is even heat, so don’t rush the process. This step-by-step approach works for all skill levels, from busy parents to food enthusiasts experimenting at home.