Meaty, savory, and deeply satisfying, these grilled portobellos soak up smoky chipotle heat and finish with a glossy splash of Dark Chocolate Balsamic. Earthy mushrooms meet bittersweet cocoa notes and gentle spice, creating a bold, umami-forward bite that feels hearty and refined. A standout vegetarian dish that doesn’t play it safe — or boring.

Serves: 4

I N G R E D I E N T S :

• 4 large portobello mushroom caps
• 3 Tbsp Rocky Mountain Olive Oil Chipotle Fused Olive Oil
• Salt & pepper
• 2 Tbsp Rocky Mountain Olive Oil Dark Chocolate Balsamic Vinegar
• 1 Tbsp soy sauce or tamari
• Fresh parsley or arugula for serving

I N S T R U C T I O N S :

1. Brush mushrooms with Chipotle Olive Oil and season.
2. Grill over medium-high 4–5 minutes per side.
3. Whisk Dark Chocolate Balsamic and soy sauce; brush on during final minute.
4. Remove, slice, and serve over greens or polenta.

Bonus: Incredible in tacos or grain bowls.