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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. (Also shines in Roasted Mushrooms!)
  • 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.

Grilled Portobello Mushrooms

4.74 from 97 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 minutes
Cook: 6 minutes
Total: 25 minutes

Servings: 4 servings


  • 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


  • 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.



  • 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


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 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!

Learn more about Erin

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  1. Hi, I will be grilling portobello mushrooms on outside charcoal grill. Do you place them on the side or on the hot side of the grill? I have done grilled cauliflower steaks and they came out well. Thank you.

  2. I made this recipe using dark fig balsamic vinegar and it was delish! As I couldn’t use the avocado sauce (allergic) I topped mine with swiss cheese melted during the last minute on the grill. Served with cilantro/lime rice and a warmed baguette and we had a very nice meal. I will definitely make this again! Thank you…5 stars

  3. These are amazing. The recipe is so simple yet the mushrooms have such a depth in taste. We topped them with grilled veggies and goat cheese so decadent!! New favourite summer meal!5 stars

  4. Excellent! The most flavorful grilled mushrooms l have ever made. Marinated for almost an hour and they were so good.5 stars

  5. This was awesome – thanks so much. Even my mushroom-hating 8yo liked it, which is a miracle!! Thanks!5 stars

  6. I followed recipe exactly (fresh rosemary) and they came out great with deep flavor and a nice kick from the cayenne. I was concerned that short marinating time would result in poor flavor saturation, but about 22 minutes was perfect. An easy last minute side.5 stars

  7. This recipe is fantastic! Mine turned out so juicy and delicious! I added sour cream and dill to the grilled mushrooms, which was so yummy. If you don’t care about eating meat, when paired with fresh salad, this is perfect for a light summer meal.5 stars

  8. Grilled directly on grill grates @400 for about 10 min. Absolutely delish & sprinkled grated Manchego cheese! Loved this recipe! Thanks5 stars

  9. Easy recipe to follow. Marinating is very important. The marinade gives a unique flavor to the mushroom. Will use this recipe again and again.5 stars

  10. While my marinated mushrooms are grilling, I pan fry crab cakes , I stuff the grilled mushrooms with a crab cake I serve a spring salad with chopped tomatoes with the marinated juices sprinkle shredded parm on salad and squeeze of lemon on the crab cake in the grilled mushroom

  11. Very disappointed with the results . It robbed the taste of my mushrooms , it could have been marshmallows or cotton wool, never again – taste much too strong.

    1. I’m sorry to hear the recipe wasn’t to your taste, Patricia. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  12. The best! Had these in a burger w/ red pepper flakes subbed for cayenne. So delicious and even my H didn’t miss the meat.5 stars

  13. This is my favorite marinade. I made a big batch and keep it on hand in the fridge. It’s so good. I use it on more than just portabellos. Tonight we are having puffball mushroom steaks in this marinade. So, so, yummy.5 stars

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