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.
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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!
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.
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.
- In a shallow dish, whisk together the marinade ingredients. Choose a dish large enough to hold the mushrooms in a single layer.
- 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 wineprepping other elements of the meal. Don’t go longer than 30 or the portobellos will become too salty.
- Place the mushrooms on the grill, and brush them with the marinade as they cook.
- Cook for 3-4 minutes on each side. BOOM. Dinner, done.
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
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Ingredients
- 4 large portobello mushrooms stems and gills removed, wiped clean
- ¼ 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
- ½ teaspoon ground black pepper
- ⅛ 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.
Video
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
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What can you use instead of balsamic vinegar
Hi Lora, there really aren’t any substitutes for the balsamic vinegar in this recipe. Hope you still give it a try!
Consider Pomegranate molasses. Great product to make salad dressings, fruit glaze, and roasted vegetable glaze. The more you use it the more you find uses for it.
Very easy and delicious!
Thank you Margie!
Super portobello mushroom recipe and explained with style and enthusiasm. A pleasure to read.
Thank you Jack!
I followed the recipe directions w/out the cayenne.Absolutely delicious! This recipe is a keeper. I also used the marinade on grilled zucchini as I had extra—also very good! Easy, well written-out instructions. Recipe is a keeper!!
Thank you Melissa!
Sounds interesting. I rub some olive oil on the outside, then pour a little olive oil on the inside and then a little montreal steak inside and put on the BBQ or air fryer. On a bun with red onion, avocado
Tasty! Hope you give this a try, Grant!
First time try. Delicious!
Thank you Katherine!
Love this recipe! Have made it a few times now.
Thank you Kameron!
Can I use it on an air fryer? Reading the recipe instructions made my mouth drool. 😍
Hi Ana, I haven’t tried it myself but it would likely work. If you decide to experiment, I’d love to know how it goes!
These were excellent! Perfectly seasoned and perfectly cooked! I had one leftover, it reheated great. I will definitely be making these a lot!
Glad you enjoyed it, Kathy! Thank you!
This worked exactly as written, thanks!
Great! Thank you Joanna!
This worked exactly as written, thanks!
Thanks Nadia!
I made this grilled portobello mushroom recipe and I thought it was OK. I did grill a red pepper and onions as an accompany meant. I was really glad to have the grilled peppers and onions as it was a welcomed addition. I considered making a sauce for the mushrooms and in retrospect I think it would’ve been a welcomed addition. During corn on the cob season I cut corn off the cob, roast the cobs and then make a broth from the roasted cobs. It is quite delicious with the mild sweetness. I would’ve used broth like this starting with melting butter and sautéing shallots. I would add flour at this point or wait and use cornstarch a little later to thicken. I would possibly use a little white wine and then thicken the sauce to a desired consistency. I think the additional flavors would complement the mushroom quite well.
I’m sorry to hear the recipe wasn’t to your taste, Bruce. 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!
If you don’t like the recipe, so be it. I personally would have kept my opinion to myself. I loved your recipe Erin and will continue to use it. But back to Bruce’s opinion. Bruce nobody cares about your recipes. I find it very rude that you would leave your opinion and then try to out do her.
Glad to hear you enjoyed the recipe, Karlos!
Easy, quick and tasty. The balsamic and soy sauce enhances mushroom flavor and texture.
Thank you Dara!
Made it twice so far will probably have this once à month came out almost like shown
Great to hear, thank you Ed!
We absolutely loved it!
Thank you Thelma!
This worked exactly as written, thanks!
Great to hear, Rosie!