Every year when the weather turns warm, cooking grilled vegetables on our back porch becomes my side dish haven. When I’m standing outside sipping wine with one hand and flipping Grilled Portobello Mushrooms with the other, it feels as if whatever else happened that day, everything is going to be OK as long as I can still do this quiet, blissful thing for myself.

Grilled portobello mushrooms on a grill pan with fresh herbs

Ever since learning to make Grilled Cauliflower Steaks, I’ve been completely enamored by the delicious simplicity of grilled veggies. It’s the same way I feel about roasted vegetables in the winter—10 minutes of effort for a plate piled high with scrumptious, healthy satisfaction.

Grilled portobello mushrooms have a mega advantage over baked portobellos mushroom recipes: NO clean up at the end!

Grilled marinated portobello mushrooms on a plate with fresh herbs

Simple Grilled Portobello Mushrooms

To make these delicious marinated grilled mushrooms, you’ll need one main ingredient (ahem, the portobellos) and a few simple ingredients for the marinade.

  • Portobello Mushrooms. One of the things I love most about portobello mushrooms is their “meaty” factor. I realize that probably sounds a bit odd because HELLO we are talking about a vegetable, but in kingdom veg, portobello mushrooms are especially satisfying, especially when grilled.

You’ll definitely want to clean the mushrooms before making this recipe.

  • To Clean Portobello Mushrooms: Start by removing and discarding the stems. With a paper towel, gently rub off any dirt from the caps. With a small spoon, lightly scrape around the underside of the caps to remove the gills. The gills are edible but, well, weird and when you are sauteing with them, they’ll turn your recipe a dark, unappetizing hue. If the gills don’t bother you, you can leave them on.

The key to mega mushroom success is to enhance their flavor with a basic portobello mushroom marinade that plays up the portobellos’ earthy and (to use a word that’s both super foodie and super accurate) umami factor.

A baking dish with portobello mushrooms and marinade

Easy Portobello Mushroom Marinade Ingredients

  • Balsamic Vinegar. Tang. Depth of flavor. Delicious.
  • Soy Sauce. That umami somethin’ somethin’ (and a perfect touch for my Sautéed Mushrooms).
  • Spices. First, garlic powder. Because 1) minced garlic can burn and 2) sometimes I’m too lazy to mince garlic. Second, black pepper. Not enough to make these grilled portobello mushrooms spicy. Just enough to wake up their flavor and make you wonder why you can’t stop eating them. Third, cayenne. Optional but encouraged.
  • Rosemary. A hearty herb that can stand up to the mushrooms without overpowering them. Fresh thyme would be tasty too.

How to Cook a Portobello Mushroom

If this is your first time ‘shrooming it, fear not! You can cook these on an indoor or outdoor grill, and because we aren’t fussing with internal temperatures, you don’t need to stress over food safety.

A bowl with an easy and tasty marinade
  1. In a shallow dish, whisk together the marinade ingredients. Choose a dish large enough to hold the mushrooms in a single layer.
portobello mushrooms with soy balsamic sauce in dish
  1. Add the mushrooms to the marinade, coating both sides. A quick 10 minutes marinade time is all you need, though you can let them go for up to 30 if you are otherwise busy drinking wine prepping other elements of the meal. Don’t go longer than 30 or the portobellos will become too salty.
portobello mushrooms on a grill with basting
  1. Place the mushrooms on the grill, and brush them with the marinade as they cook.
portobello mushrooms on a grill
  1. Cook for 3-4 minutes on each side. BOOM. Dinner, done.
Marinated grilled portobello mushrooms with rosemary

You can serve these grilled portobello mushrooms on their own or with a hearty topping like the Herby Avocado Sauce used to top this Cauliflower Steak (SO GOOD).

This recipe also works well for a grilled portobello mushroom burger. Stack each grilled mushroom on a bun with a slice of cheese (I like provolone, fontina, or if I’m being really fancy, gouda), a juicy slice of fresh summer tomato, and a small handful of arugula. Go ahead and add avocado too because GRILLED VEGETABLES, BEST LIFE. For an extra gourmet version, give this stuffed, double-stacked Portobello Mushroom Burger a try.

What’s your favorite veggie to grill? I’d love to hear about it! And as always, if you try this mushroom recipe recipe, please leave a comment below to let me know how it turned out. Your comments and 5-star ratings give me life and are so helpful to other readers too.

How to make the best Grilled Portobello Mushrooms. Easy, low-carb, vegan recipe that’s great for a portobello steak, grilled portobello mushroom burger, and Meatless Monday dinners. The simple portobello mushroom marinade gives them incredible flavor!

Grilled Portobello Mushrooms

4.73 from 80 votes
How to make the best Grilled Portobello Mushrooms. Simple recipe that’s perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Prep: 10 mins
Cook: 6 mins
Total: 25 mins

Servings: 4 servings

Ingredients
  

  • 4 large portobello mushrooms stems and gills removed, wiped clean
  • 1/4 cup balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper optional, plus additional to taste
  • Canola or vegetable oil for grilling
  • Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers so you can serve them with buns, cheese, and your favorite fresh toppings like spinach, tomato, and avocado

Instructions
 

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.
  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Notes

  • Grilled mushrooms are best enjoyed the day they are made but can last for a few days in the refrigerator. I like to cut up the leftovers, then mix them with scrambled eggs for a quick healthy lunch.
  • Nutritional information calced with 1/2 the marinade, since much is discarded. Nutritional information is provided as a good-faith estimate. If you’d like to make any changes to the calculation, you can do so for free at myfitnesspal.com.

Nutrition

Serving: 1(of 4)Calories: 60kcalCarbohydrates: 9gProtein: 3gFat: 2gFiber: 1gSugar: 7g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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208 Comments

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  1. I am making the recipe now, so I can’t say how it turned out. But I wanted to comment that the recipe says to remove the gills, but the photo shows them intact throughout the cooking process.

    1. Hi Sheila! Yes, you can do them either way. I laid this out in a little more detail in the blog post, hope this helps!

  2. Made these along with grilled beer brats, peppers, and onions. They were fantastic! My husband (who hates mushrooms) said “I don’t know how, but you somehow made these mushrooms taste good”. If that ain’t a compliment, I don’t know what is.5 stars

  3. It’s a mushroom, not a vegetable, fungi realm, as much different as we, animals, are from either fungi or plants…
    Anyways, the recipe looks delicious, I’m gonna try

  4. So delicious!!! Made for breakfast. Kept the gills, and also cooked stalks separately. Slightly reduced garlic powder. Will definitely make again (and again…)5 stars

  5. Amazing! I ran out of balsamic vinegar, but used a balsamic glaze from Sam’s Club. It was tasty!!!5 stars

  6. Lose the gills lose half the flavor… cook with top down so the cap will stew in the marinade and its own juices…

    1. Hi Bennie! I’ve only used the homemade marinade that is in the recipe. If you decide to experiment with something different, I’d love to know how it goes!

  7. I made these tonight – they were amazing! So much flavor! I topped them with blue cheese crumbles and fresh spinach and put them on buns.

    Will def do again! Thx!5 stars

  8. We all loved them. The rosemary in the marinade added that special flavor. So easy and sooo good! Thank you.5 stars

  9. I’m embarrassed to say I’ve never had Portabella zmushrooms before. Because I love love LOVE balsamic vinegar, this recipe was absolutely fabulous! I was surprised at how juicy the mushrooms were. If you don’t like balsamic vinegar, omit that and the recipe will still be top notch!5 stars

    1. I’m sorry this recipe wasn’t to your tastes, David. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  10. Erin, just tried your grilled portabello mushrooms, I loved them …not my dogs the best part was your instructions. You nailed it girl! Please this is not a hit on you, I could be your grandfather. Just enjoyed the instructions as much as the receipt!5 stars

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