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.
I Love These Grilled Portobello Mushrooms Because…
- 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
- Wipe off any dirt or debris with a damp paper towel and remove stems.
- Score mushrooms lightly over the tops with a knife, gill side down. (It’s not necessary to remove the gills).
- In a small bowl prepare marinade (recipe below) and marinate mushroom caps for up to 1 hour.
- Grill portobellos on medium-high heat until tender and lightly charred, flipping halfway through.
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
Easy Grilled Eggplant
Grilled Potatoes in Foil (potato packets)
Grilled Red Potatoes
Easy Grilled Cauliflower Steak
Did you make these Grilled Portobello Mushrooms? Leave us a rating and a comment below.
Grilled Portobello Mushrooms
Equipment
Ingredients
- 4 large portobello mushrooms or 8 small portobello mushrooms
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- ¼ teaspoon black pepper
- salt to taste
Instructions
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With a paper towel, wipe the mushrooms clean. Remove stems.
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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).
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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.
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Preheat the grill to medium-high and place mushrooms on it stem side down.
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Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.
Notes
Nutrition Information
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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We loved these as cheese burgers (cheddar for him, swiss for me). Oh my goodness, the flavor!
If you make these as “burgers,” you have to let them rest to reduce their juices, then drain on a paper towel for a bit so it doesn’t make the bun soggy. We served with red leaf lettuce, ripe tomatoes and Chipotle Lime avocado mayo, and grilled, herbed red potato slices on the side. Topped burgers with fresh chopped chives too. So delicious. Love your recipe inspirations. Thank you! This marinade is perfect (and the mushroom scoring technique).
So glad you enjoyed this recipe, Julie! How you served it sounds so delicious.