Easy Grilled Portobello Mushrooms

Fire up the grill and add grilled portobello mushrooms to the menu!

Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.

  • They’re easy to make and packed with savory flavor.
  • They can be served as a side dish or a meatless main dish.
  • They are the perfect meatless swap for burgers.
  • They’re so good that even meat lovers love them too!

Ingredients for Grilled Portobello Mushrooms

Mushrooms: Choose whole, unbroken mushrooms. Wipe them with a paper towel instead of rinsing them so they don’t soak up water—or rinse very quickly if needed.

Marinade: Balsamic vinegar and soy sauce are perfect for earthy-flavored portobellos. Use regular or low-sodium soy sauce. Garlic and black pepper add the ideal flavor balance.

Variations

  • Serve as a side dish or have it on a toasted bun with vegetables like lettuce, tomato, red onion, or roasted red peppers.
  • Brush the tops with melted butter and add some chopped herbs like fresh basil, parsley, or thyme before serving.
  • Turn it into a portobello mushroom burger with toppings and cheeses like mozzarella, goat cheese, or feta.

Grilling Portobello Mushrooms

  1. Wipe off any dirt or debris with a damp paper towel and remove stems.
  2. Score mushrooms lightly over the tops with a knife, gill side down. (It’s not necessary to remove the gills).
  3. In a small bowl prepare marinade (recipe below) and marinate mushroom caps for up to 1 hour.
  4. Grill portobellos on medium-high heat until tender and lightly charred, flipping halfway through.

A grilled portobello mushroom tastes amazing with various sauces to enhance the mushroom’s rich, earthy flavor.

  • Try a garlic aioli for a creamy, tangy kick.
  • Spoon some balsamic glaze on top for an extra sweet and savory touch.
  • For a smoky flavor, chipotle aioli works great.
  • If you love a bit of spice, sriracha sauce is a fantastic option.

Storing Leftovers

Storage: Keep leftover grilled mushrooms in an airtight container in the fridge for up to 3 days.

Reheat: Warm them on the grill or in a dry saute pan on medium heat.

Make a new dish: Chop leftovers or cut into slices and use them in soups or stews, omelettes, or a veggie stir fry.

Tasty Grilled Side Dishes

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Grilled Portobello Mushrooms

These grilled portobello mushrooms have the best tangy marinade and a smoky finish.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

  • With a paper towel, wipe the mushrooms clean. Remove stems.

  • Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).

  • In a glass bowl or freezer bag, mix marinade ingredients. Add the mushrooms and toss well to coat. Let marinate for at least 15 minutes or up to 1 hour.

  • Preheat the grill to medium-high and place mushrooms on it stem side down.

  • Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.

Wrap grilled portobellos individually in foil and keep warm in the grill basket or in an oven preheated to 200ºF.

5 from 1 vote

Calories: 88 | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 260mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Vegetarian
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