Grilled Portobello Mushrooms
This has been the summer of all the grilled vegetables on our back porch. 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.
Every 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
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.
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
- Balsamic Vinegar. Tang. Depth of flavor. Delicious.
- Soy Sauce. That umami somethin’ somethin.’
- 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 ‘shooming 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.
- Clean the Portobello Mushrooms. Remove the stems. Rub off any dirt. Use a small spoon to remove the gills. The gills are edible but, well, weird. If they don’t bother you, you can leave them on.
- Marinade the Portobello Mushrooms. A quick 10 minutes 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.
- Grill the Portobello Mushrooms. 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.
Grilled Portobello Mushrooms
- 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 myfitnesspal.com.
Nutrition InformationAmount per serving (1(of 4)) — Calories: 60, Fat: 2g, Carbohydrates: 9g, Fiber: 1g, Sugar: 7g, Protein: 3g
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