This recipe is simple, quick, and packed with flavor. Portobello mushrooms are naturally rich and satisfying, making them a fantastic plant-based alternative to burgers or steaks. Grilling enhances their smoky, earthy taste and creates a slightly crisp exterior with a juicy, tender center. Whether you’re a vegetarian, vegan, or just looking for a delicious veggie dish, grilled portobello mushrooms are a must-try.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Large portobello mushroom caps
Olive oil
Balsamic vinegar
Garlic (minced)
Soy sauce or tamari
Salt
Black pepper
Optional: fresh herbs, lemon juice, smoked paprika, or crushed red pepper flakes
Directions
Clean the mushroom caps by wiping with a damp paper towel and removing the stems.
In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic, salt, and pepper.
Brush the marinade over both sides of the mushrooms or let them marinate for 15–30 minutes.
Preheat the grill to medium-high heat (about 400°F).
Lightly oil the grill grates to prevent sticking.
Place mushrooms on the grill, gill-side down. Grill for 4–5 minutes.
Flip and grill for another 4–5 minutes, until tender and grill marks appear.
Remove from heat and let rest for a few minutes before serving.
Servings and timing
This recipe serves 2–4, depending on use (main or side). Preparation time: 10 minutes Marinating time: 15–30 minutes (optional) Cooking time: 8–10 minutes Total time: 20–40 minutes
Variations
Stuffed Portobellos: Fill with cheese, breadcrumbs, or cooked veggies after grilling.
Spicy Marinade: Add sriracha or red pepper flakes to the marinade for heat.
Herbed Version: Add rosemary, thyme, or oregano for an aromatic touch.
BBQ-Style: Brush with barbecue sauce in the last few minutes of grilling.
Lemon Garlic: Swap balsamic for lemon juice and use extra garlic for a zesty twist.
Storage/Reheating
Store leftover grilled mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or in the microwave in 30-second intervals until heated through. They may also be eaten cold in salads or wraps.
FAQs
Do I need to remove the gills from portobello mushrooms?
Removing the gills is optional. They are edible but can hold extra moisture and darken sauces. For cleaner presentation, you can scrape them out.
Can I grill portobellos without marinating?
Yes, but marinating enhances the flavor and texture. If skipping the marinade, be sure to season well with oil, salt, and spices.
Should I peel portobello mushrooms?
No peeling is necessary. Simply clean the caps with a damp cloth or paper towel.
Can I cook portobellos on an indoor grill or grill pan?
Yes, they grill well on stovetop grill pans or electric indoor grills. Use medium-high heat and follow the same cooking times.
How do I keep them from getting soggy?
Avoid over-marinating and don’t overcrowd the grill. Grill over medium-high heat to allow moisture to evaporate.
Are grilled portobello mushrooms healthy?
Yes, they are low in calories and fat, and high in fiber and antioxidants, making them a nutritious plant-based option.
Can I make these ahead of time?
Yes, you can marinate and grill the mushrooms ahead of time. Reheat before serving or enjoy cold in sandwiches or salads.
What should I serve with grilled portobellos?
They pair well with salads, grains, grilled vegetables, or can be served on buns like a burger.
Can I freeze grilled portobello mushrooms?
Freezing is not recommended, as the texture becomes mushy after thawing.
How do I know when they’re done?
The mushrooms should be tender and juicy, with grill marks and a slightly crisp edge. They will shrink slightly and become more flexible when cooked.
Conclusion
Grilled Portobello Mushrooms are a simple, savory, and satisfying addition to any meal. Whether served as a main dish, side, or plant-based burger alternative, they offer a delicious grilled flavor with minimal ingredients and effort. Enjoy their rich taste and versatility, and let them elevate your next cookout or weeknight dinner.
Grilled Portobello Mushrooms are a savory, meaty, and satisfying plant-based option that’s perfect as a main course, side dish, or burger alternative. They’re rich in umami flavor and incredibly easy to prepare.
Ingredients
4 large portobello mushroom caps
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce or tamari
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Optional: 1 teaspoon fresh herbs, 1 tablespoon lemon juice, ¼ teaspoon smoked paprika, or crushed red pepper flakes
Instructions
Clean the mushroom caps by wiping with a damp paper towel and remove the stems.
In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic, salt, and pepper (plus any optional seasonings).
Brush the marinade over both sides of the mushrooms or let them marinate for 15–30 minutes.
Preheat grill to medium-high heat (about 400°F) and lightly oil the grates.
Place mushrooms gill-side down on the grill and cook for 4–5 minutes.
Flip and grill another 4–5 minutes until tender and grill marks appear.
Remove from heat and let rest a few minutes before serving.
Notes
Do not over-marinade, as mushrooms can become soggy.Remove gills for cleaner presentation, though they are edible.Perfect as a burger substitute or served over salads and grains.Leftovers are great cold in wraps or reheated in a skillet.Best enjoyed fresh; freezing is not recommended.
