Recipes for Balsamic Red Wine Glaze
Inspired by an Italian Classic, this glaze is a great way to brighten the flavor with sweetness and tartness. Very simple four ingredients in perfect ratio to deliver well developed flavor!
Chef Tai’s Balsamic Red Wine Glaze
Try straight out of the bottle on these dishes!
1. Glaze over Grilled Salmon: Use the glaze as a coating for grilled salmon, enhancing its flavor profile with the sweet and tangy notes of balsamic.
2. Glaze over Grilled Pork: Apply as a glaze over grilled pork to add a rich and sweet complexity to the dish.
3. Caprese Salad with Tomato, Basil, and Fresh Mozzarella Cheese: Drizzle the glaze over a classic Caprese salad consisting of tomato, basil, and fresh mozzarella for a delightful balsamic touch.
4. Drizzle over Grilled Steak Kabobs: Add a finishing drizzle of the balsamic glaze over grilled steak kabobs to impart a sweet and tangy flavor.
5. Drizzle over Grilled Vegetables: Use as a finishing touch by drizzling the glaze over an assortment of grilled vegetables for added depth of flavor.
6. Drizzle over Pizza as a Finishing Sauce: Apply as a finishing sauce over pizza for a unique twist, offering a sweet and tangy contrast to the savory elements.
Experiment with Chef Tai's Balsamic Red Wine Glaze on these dishes to elevate their taste with its rich and tangy notes!
Try straight out of the bottle on these dishes!
1. Glaze over Grilled Salmon: Use the glaze as a coating for grilled salmon, enhancing its flavor profile with the sweet and tangy notes of balsamic.
2. Glaze over Grilled Pork: Apply as a glaze over grilled pork to add a rich and sweet complexity to the dish.
3. Caprese Salad with Tomato, Basil, and Fresh Mozzarella Cheese: Drizzle the glaze over a classic Caprese salad consisting of tomato, basil, and fresh mozzarella for a delightful balsamic touch.
4. Drizzle over Grilled Steak Kabobs: Add a finishing drizzle of the balsamic glaze over grilled steak kabobs to impart a sweet and tangy flavor.
5. Drizzle over Grilled Vegetables: Use as a finishing touch by drizzling the glaze over an assortment of grilled vegetables for added depth of flavor.
6. Drizzle over Pizza as a Finishing Sauce: Apply as a finishing sauce over pizza for a unique twist, offering a sweet and tangy contrast to the savory elements.
Experiment with Chef Tai's Balsamic Red Wine Glaze on these dishes to elevate their taste with its rich and tangy notes!
Balsamic Gelee
½ stick Shiro Kanten (Agar-Agar)
1 ¼ cup water
1/8 cup sugar
1/8 cup Chef Tai’s Balsamic Red Wine Glaze
Soak Kanten in water for 30 minutes. Then boil until Kanten melts. Then add sugar and balsamic glaze and cook from 10 to 15 minutes in medium flame. Remove from flame and cool in a flat pan until kanten hardens.
½ stick Shiro Kanten (Agar-Agar)
1 ¼ cup water
1/8 cup sugar
1/8 cup Chef Tai’s Balsamic Red Wine Glaze
Soak Kanten in water for 30 minutes. Then boil until Kanten melts. Then add sugar and balsamic glaze and cook from 10 to 15 minutes in medium flame. Remove from flame and cool in a flat pan until kanten hardens.
Black Ketchup
2 cup tomato paste
2 cups water
1 cup sugar
1 onion, chopped
1 stalk celery, finely chopped
2 cup Chef Tai’s Balsamic Red Wine Glaze
pinch cloves
pinch cinnamon
pinch basil, chopped
pinch freshly groundblack pepper
3 tbsp. honey
Mix first 6 ingredients in blender until smoothly pureed. Place in large stainless steel saucepan on stove. Add remaining ingredients to saucepan. Simmer over low heat until reduced by half, stirring occasionally to prevent sticking. Push the mixture through a fine sieve to render smooth ketchup. 4Let cool. Refrigerate in sealed containers.
2 cup tomato paste
2 cups water
1 cup sugar
1 onion, chopped
1 stalk celery, finely chopped
2 cup Chef Tai’s Balsamic Red Wine Glaze
pinch cloves
pinch cinnamon
pinch basil, chopped
pinch freshly groundblack pepper
3 tbsp. honey
Mix first 6 ingredients in blender until smoothly pureed. Place in large stainless steel saucepan on stove. Add remaining ingredients to saucepan. Simmer over low heat until reduced by half, stirring occasionally to prevent sticking. Push the mixture through a fine sieve to render smooth ketchup. 4Let cool. Refrigerate in sealed containers.
Balsamic Red Wine Ice cream sauce with EVO and Salt
1 cup of Chef Tai’s Balsamic Red Wine Glaze
½ cup of honey
Pinch of salt to season
Drizzle of Extra Virgin Olive Oil
1 Pint of Vanilla Ice Cream
Reduce Balsamic Red Wine Glaze in a Stainless Steel Pot or Pyrex Bowl until it becomes 1/2 cup. Add Honey and mix well until fully incorporated.
Let the mixture cool down completely to room temperature.
Place a Scoop of Vanilla Ice Cream and drizzle this delicious sauce over the ice cream and finish with EVO oil and pinch of large flake salt to give a nice contrast.
1 cup of Chef Tai’s Balsamic Red Wine Glaze
½ cup of honey
Pinch of salt to season
Drizzle of Extra Virgin Olive Oil
1 Pint of Vanilla Ice Cream
Reduce Balsamic Red Wine Glaze in a Stainless Steel Pot or Pyrex Bowl until it becomes 1/2 cup. Add Honey and mix well until fully incorporated.
Let the mixture cool down completely to room temperature.
Place a Scoop of Vanilla Ice Cream and drizzle this delicious sauce over the ice cream and finish with EVO oil and pinch of large flake salt to give a nice contrast.
Balsamic Red Wine Steak Sauce
2 Oz. Chef Tai’s Balsamic Red Wine Glze
2 tbsp of butter
Salt and Pepper to taste
Melt the butter on low heat to incorporate butter into the sauce. Once incorporated, set aside to cool down to luke warm temperature. Add salt and pepper if you would like. It is a great sauce to pair with your favorite grilled steak or pork chop!
2 Oz. Chef Tai’s Balsamic Red Wine Glze
2 tbsp of butter
Salt and Pepper to taste
Melt the butter on low heat to incorporate butter into the sauce. Once incorporated, set aside to cool down to luke warm temperature. Add salt and pepper if you would like. It is a great sauce to pair with your favorite grilled steak or pork chop!
Crispy Brussels and Bacon
2 pounds Brussels sprouts
1/4 cup olive oil
2 teaspoon kosher salt
⅛ cups of Crispy Bacon Bits
4 oz Arugula or Baby Kale
1 oz Red Bell Pepper, Finely Minced
1 oz White Onion, Finely Minced
3 tablespoons Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves. Cut each Brussels sprout in Quarter through the stem.
Place the Brussels sprouts on a baking pan. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 20 minutes total.
Pull the baking pan out of the oven and set it aside. Now, heat a large size fry pan on high heat. Once the pan is hot, add the oven baked brussels sprouts with oil that is still remaining in the pan. Quickly add the red bell pepper, white onion, crispy bacon bits, and give it a quick toss. Turn the heat off and add the Arugula or the Baby Kale. There is plenty of residual heat and you will not need the extra heat to cook through the greens. Give it another quick toss. Place everything on a serving platter or a bowl. Drizzle with the balsamic red wine glaze from the bottle and serve immediately.
2 pounds Brussels sprouts
1/4 cup olive oil
2 teaspoon kosher salt
⅛ cups of Crispy Bacon Bits
4 oz Arugula or Baby Kale
1 oz Red Bell Pepper, Finely Minced
1 oz White Onion, Finely Minced
3 tablespoons Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves. Cut each Brussels sprout in Quarter through the stem.
Place the Brussels sprouts on a baking pan. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 20 minutes total.
Pull the baking pan out of the oven and set it aside. Now, heat a large size fry pan on high heat. Once the pan is hot, add the oven baked brussels sprouts with oil that is still remaining in the pan. Quickly add the red bell pepper, white onion, crispy bacon bits, and give it a quick toss. Turn the heat off and add the Arugula or the Baby Kale. There is plenty of residual heat and you will not need the extra heat to cook through the greens. Give it another quick toss. Place everything on a serving platter or a bowl. Drizzle with the balsamic red wine glaze from the bottle and serve immediately.
Panzanella Salad with Garlic Crouton (balsamic glaze)
6 cups of Garlic Bread Croutons
2 Pound ripe cherry tomato, cut in halves
6 oz mozzarella cheese pearls
½ Red Onion, Finley diced
½ cup Basil Leaves, coarsely sliced
2 Garlic, Finely chopped
Pinch of Salt and Black Pepper to taste
For the Sauce:
½ Cup Extra Virgin Olive Oil
½ Cup Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
½ tsp salt
In a large bowl, combine the Sauce Dressing Ingredients and whisk until mixed smoothly. Add the red of the ingredients and toss well. Serve in a large platter or bowl
6 cups of Garlic Bread Croutons
2 Pound ripe cherry tomato, cut in halves
6 oz mozzarella cheese pearls
½ Red Onion, Finley diced
½ cup Basil Leaves, coarsely sliced
2 Garlic, Finely chopped
Pinch of Salt and Black Pepper to taste
For the Sauce:
½ Cup Extra Virgin Olive Oil
½ Cup Balsamic Red Wine Glaze by Chef Tai’s Artisan Sauces
½ tsp salt
In a large bowl, combine the Sauce Dressing Ingredients and whisk until mixed smoothly. Add the red of the ingredients and toss well. Serve in a large platter or bowl
Balsamic Glazed Eggplant Roll-Ups
Ingredients:
2 large eggplants
1 cup ricotta cheese (or vegan ricotta for a vegan option)
1/2 cup grated Parmesan cheese (or vegan Parmesan)
2 cloves garlic, minced
1/4 cup chopped fresh basil
Salt and pepper to taste
Olive oil
Chef Tai's Balsamic Red Wine Glaze
Toothpicks or kitchen twine
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplants: Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). You should get around 8 slices per eggplant. Lay them flat on a paper towel and sprinkle salt on both sides. Let them sit for 15-20 minutes to release excess moisture. Pat them dry with paper towels.
Make the Filling: In a bowl, mix together the ricotta cheese, grated Parmesan (or vegan alternative), minced garlic, chopped basil, salt, and pepper.
Prepare the Roll-Ups: Spread a thin layer of the ricotta mixture onto each eggplant slice. Roll up the slices and secure them with toothpicks or tie them with kitchen twine to prevent them from unraveling.
Cook the Eggplant Roll-Ups: Heat a skillet over medium heat and add a drizzle of olive oil. Place the eggplant roll-ups seam side down in the skillet and cook for 2-3 minutes on each side until lightly browned. Work in batches if needed. Remove from the skillet and place them in a baking dish.
Bake: Once all the roll-ups are in the baking dish, drizzle Chef Tai's Balsamic Red Wine Glaze generously over the roll-ups.
Bake in the Oven: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the eggplant is tender and the cheese is melted.
Serve:Remove the toothpicks or kitchen twine from the roll-ups before serving. Optionally, garnish with extra basil leaves or additional balsamic glaze for added flavor.
Enjoy these delectable Balsamic Glazed Eggplant Roll-Ups as a flavorful appetizer or a satisfying main dish!
Ingredients:
2 large eggplants
1 cup ricotta cheese (or vegan ricotta for a vegan option)
1/2 cup grated Parmesan cheese (or vegan Parmesan)
2 cloves garlic, minced
1/4 cup chopped fresh basil
Salt and pepper to taste
Olive oil
Chef Tai's Balsamic Red Wine Glaze
Toothpicks or kitchen twine
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplants: Slice the eggplants lengthwise into thin strips (about 1/4 inch thick). You should get around 8 slices per eggplant. Lay them flat on a paper towel and sprinkle salt on both sides. Let them sit for 15-20 minutes to release excess moisture. Pat them dry with paper towels.
Make the Filling: In a bowl, mix together the ricotta cheese, grated Parmesan (or vegan alternative), minced garlic, chopped basil, salt, and pepper.
Prepare the Roll-Ups: Spread a thin layer of the ricotta mixture onto each eggplant slice. Roll up the slices and secure them with toothpicks or tie them with kitchen twine to prevent them from unraveling.
Cook the Eggplant Roll-Ups: Heat a skillet over medium heat and add a drizzle of olive oil. Place the eggplant roll-ups seam side down in the skillet and cook for 2-3 minutes on each side until lightly browned. Work in batches if needed. Remove from the skillet and place them in a baking dish.
Bake: Once all the roll-ups are in the baking dish, drizzle Chef Tai's Balsamic Red Wine Glaze generously over the roll-ups.
Bake in the Oven: Place the baking dish in the preheated oven and bake for 15-20 minutes or until the eggplant is tender and the cheese is melted.
Serve:Remove the toothpicks or kitchen twine from the roll-ups before serving. Optionally, garnish with extra basil leaves or additional balsamic glaze for added flavor.
Enjoy these delectable Balsamic Glazed Eggplant Roll-Ups as a flavorful appetizer or a satisfying main dish!
Balsamic Glazed Roasted Root Vegetables:
Ingredients:
- Assorted root vegetables (carrots, parsnips, sweet potatoes, beets, etc.), peeled and cubed
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- Chef Tai's Balsamic Red Wine Glaze
- Fresh herbs (rosemary, thyme, or parsley) for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C).
In a large mixing bowl, toss the cubed root vegetables with olive oil, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, flipping them halfway through for even cooking.
Once the vegetables are roasted, transfer them to a serving dish.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over the roasted root vegetables.
Optionally, garnish with fresh herbs like rosemary, thyme, or parsley for added flavor and presentation.
Toss the vegetables gently to ensure they're coated with the glaze.
Serve these delightful Balsamic Glazed Roasted Root Vegetables as a side dish or a hearty main course.
Enjoy the rich flavors of roasted root vegetables enhanced by the delightful touch of balsamic glaze!
Ingredients:
- Assorted root vegetables (carrots, parsnips, sweet potatoes, beets, etc.), peeled and cubed
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- Chef Tai's Balsamic Red Wine Glaze
- Fresh herbs (rosemary, thyme, or parsley) for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C).
In a large mixing bowl, toss the cubed root vegetables with olive oil, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, flipping them halfway through for even cooking.
Once the vegetables are roasted, transfer them to a serving dish.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over the roasted root vegetables.
Optionally, garnish with fresh herbs like rosemary, thyme, or parsley for added flavor and presentation.
Toss the vegetables gently to ensure they're coated with the glaze.
Serve these delightful Balsamic Glazed Roasted Root Vegetables as a side dish or a hearty main course.
Enjoy the rich flavors of roasted root vegetables enhanced by the delightful touch of balsamic glaze!
Balsamic Glazed Grilled Veggie Skewers:
Ingredients:
Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion, mushrooms, etc.), cut into chunks
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chef Tai's Balsamic Red Wine Glaze
Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before using)
Instructions:
Preheat your grill or grill pan to medium-high heat.
Thread the assorted vegetable chunks onto skewers, alternating the veggies.
In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
Brush the vegetable skewers with the olive oil mixture, coating them evenly.
Grill the skewers for about 8-10 minutes, turning occasionally, until the vegetables are charred and tender.
During the last few minutes of grilling, brush Chef Tai's Balsamic Red Wine Glaze onto the skewers, allowing it to caramelize slightly.
Remove the skewers from the grill and transfer them to a serving plate.
Drizzle any remaining glaze over the skewers for extra flavor.
Serve these delightful Balsamic Glazed Grilled Veggie Skewers as a flavorful appetizer or a main dish with your favorite side.
Enjoy these colorful and flavorful grilled veggie skewers with the delicious touch of balsamic glaze!
Ingredients:
Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion, mushrooms, etc.), cut into chunks
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
Chef Tai's Balsamic Red Wine Glaze
Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes before using)
Instructions:
Preheat your grill or grill pan to medium-high heat.
Thread the assorted vegetable chunks onto skewers, alternating the veggies.
In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
Brush the vegetable skewers with the olive oil mixture, coating them evenly.
Grill the skewers for about 8-10 minutes, turning occasionally, until the vegetables are charred and tender.
During the last few minutes of grilling, brush Chef Tai's Balsamic Red Wine Glaze onto the skewers, allowing it to caramelize slightly.
Remove the skewers from the grill and transfer them to a serving plate.
Drizzle any remaining glaze over the skewers for extra flavor.
Serve these delightful Balsamic Glazed Grilled Veggie Skewers as a flavorful appetizer or a main dish with your favorite side.
Enjoy these colorful and flavorful grilled veggie skewers with the delicious touch of balsamic glaze!
Balsamic Glazed Stuffed Bell Peppers:
Ingredients:
4 large bell peppers (any color)
1 cup cooked quinoa or rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1/2 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
2 tablespoons olive oil
Salt and pepper to taste
6 oz Chef Tai's Balsamic Red Wine Glaze
Instructions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, shredded cheese, olive oil, salt, and pepper.
Stuff each bell pepper with the mixture, pressing down gently to pack it in.
Place the stuffed peppers in a baking dish.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over each stuffed pepper.
Cover the baking dish with foil and bake for 25-30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
Once done, remove from the oven and let them cool for a few minutes before serving.
Enjoy these flavorful Balsamic Glazed Stuffed Bell Peppers as a satisfying and colorful meal!
Ingredients:
4 large bell peppers (any color)
1 cup cooked quinoa or rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1/2 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
2 tablespoons olive oil
Salt and pepper to taste
6 oz Chef Tai's Balsamic Red Wine Glaze
Instructions:
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, shredded cheese, olive oil, salt, and pepper.
Stuff each bell pepper with the mixture, pressing down gently to pack it in.
Place the stuffed peppers in a baking dish.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over each stuffed pepper.
Cover the baking dish with foil and bake for 25-30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
Once done, remove from the oven and let them cool for a few minutes before serving.
Enjoy these flavorful Balsamic Glazed Stuffed Bell Peppers as a satisfying and colorful meal!
Caprese Salad with Balsamic Glaze:
Ingredients:
Fresh tomatoes, sliced
Fresh mozzarella cheese, sliced
Fresh basil leaves
Chef Tai's Balsamic Red Wine Glaze
Extra Virgin Olive oil
Salt and pepper to taste
Instructions:
Arrange the tomato slices and mozzarella cheese slices alternately on a serving platter.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Sprinkle salt and pepper over the assembled salad.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over the tomato and mozzarella slices.
Optionally, garnish with additional fresh basil leaves.
Serve immediately as a refreshing and flavorful appetizer or side dish.
Enjoy this vibrant and flavorful Caprese Salad with the delightful touch of Balsamic Glaze!
Ingredients:
Fresh tomatoes, sliced
Fresh mozzarella cheese, sliced
Fresh basil leaves
Chef Tai's Balsamic Red Wine Glaze
Extra Virgin Olive oil
Salt and pepper to taste
Instructions:
Arrange the tomato slices and mozzarella cheese slices alternately on a serving platter.
Tuck fresh basil leaves between the tomato and mozzarella slices.
Sprinkle salt and pepper over the assembled salad.
Drizzle Chef Tai's Balsamic Red Wine Glaze generously over the tomato and mozzarella slices.
Optionally, garnish with additional fresh basil leaves.
Serve immediately as a refreshing and flavorful appetizer or side dish.
Enjoy this vibrant and flavorful Caprese Salad with the delightful touch of Balsamic Glaze!
Balsamic Glazed Portobello Mushrooms
Ingredients:
4 large portobello mushrooms
1/4 cup Chef Tai's Balsamic Red Wine Glaze
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat your grill or oven to medium-high heat.
Clean the portobello mushrooms and remove the stems.
In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
Brush both sides of the mushrooms generously with the olive oil mixture.
Grill or bake the mushrooms for about 5-7 minutes on each side until they begin to soften.
Brush the mushrooms with Chef Tai's Balsamic Red Wine Glaze during the last 2-3 minutes of cooking on each side, allowing the glaze to caramelize slightly.
Once cooked, remove the mushrooms from the grill or oven.
Drizzle any remaining glaze over the mushrooms and garnish with fresh parsley.
Serve hot as a delicious vegetarian main course or alongside your favorite side dishes.
Enjoy your flavorful Balsamic Glazed Portobello Mushrooms!
Ingredients:
4 large portobello mushrooms
1/4 cup Chef Tai's Balsamic Red Wine Glaze
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat your grill or oven to medium-high heat.
Clean the portobello mushrooms and remove the stems.
In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
Brush both sides of the mushrooms generously with the olive oil mixture.
Grill or bake the mushrooms for about 5-7 minutes on each side until they begin to soften.
Brush the mushrooms with Chef Tai's Balsamic Red Wine Glaze during the last 2-3 minutes of cooking on each side, allowing the glaze to caramelize slightly.
Once cooked, remove the mushrooms from the grill or oven.
Drizzle any remaining glaze over the mushrooms and garnish with fresh parsley.
Serve hot as a delicious vegetarian main course or alongside your favorite side dishes.
Enjoy your flavorful Balsamic Glazed Portobello Mushrooms!
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