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.’
  • 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.
    A baking dish filled with vegetables and a marinade
  2. 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.
    Grilled portobello mushrooms being basted with marinade
  3. Place the mushrooms on the grill, and brush them with the marinade as they cook.
    Grilled portobello mushrooms with an easy marinade
  4. 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

4.74 from 60 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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158 Comments

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  1. I made it, my husband and I couldn’t wait to try it. We had heard from everyone how wonderful these mushrooms are. I took a little bite, ugh. At the same time my husband took a big bite, he immediately spit it out! I will never make them again. I couldn’t even give it one star.

    1. Hi Lorie! I’m not sure what may have gone wrong, but I’m sorry to hear you didn’t enjoy the recipe! Many other readers enjoyed the recipe, but everyone has different tastes.

  2. Wow these were way better than I had expected. Will definitely make again. So juicy and flavorful.5 stars

  3. These were excellent and so easy! We all enjoyed. Next time I will add the cayenne pepper. I left the gills and just gently cleaned up the under belly. So good. Stacked on a bun and added the fixings. No cheese or oil, perfect plant-based dinner! Thank you Erin5 stars

  4. This recipe is delightful. All the flavors stand out so nicely. All the flavors from the balsamic to the tamari (I don’t have soy sauce) to the rosemary…. what a delightful bunch of goodness. This will be a go-to for our grilled mushrooms. Cheers!5 stars

  5. Hi Erin,

    I like to fry an egg and also grill a couple of cherry tomatoes while I am making toast for breakfast. Had a spare Portobello mushroom in the fridge so just put a little butter on top and grilled it with the toast and tomatoes. Delish. Thank you for page and advice.

  6. Love the recipe and your sense of humor about drinking the wine! Life doesn’t have to be so serious all the time :)4 stars

  7. Yum! First time I added them to a salad and then next on pizza. On pizza they are next level good! Very quick and easy. Thanks5 stars

  8. MY ORIGINAL ATTEMPT FOR THESE WAS AT A BARBQUE. I TOOK THE MARINADE SEPARATE AND WHEN I GOT THERE, I PUT THE LIQUID ON. IT WAS PERFECT TIMING. I THOUGHT THESE WOULD BE A SIDE DISH. I PURCHASED 10 MUSHROOMS AND CUT THEM IN HALF. THEY WERE THE HIT OF THE PARTY!! GUESTS WHO DIDN’T EAT MUSHROOMS BECAME BELIEVERS. THE RECIPE WAS REQUESTED MANY TIMES.5 stars

  9. God I love mushrooms and this recipe further cemented my feelings! :) I am glad that it was not overly spicy and I am also glad that I took your advice to add the cayenne…man that was tasty. Thank you for this one Erin!5 stars

  10. My mom tried making this…It was saltier than the world’s oceans and no amount of rice or anything that could quench my thirst afterwards.

    Just maybe it’s because she tripled and recipe, and tripled the soy sauce…and maybe because she use and oven, and gave the mushrooms the opportunity to soak up every last bit of sodium.

    Next time, just simple olive oil, salt, pepper on a pan.1 star

    1. Hi Kevin, it’s hard to know what went wrong without being in the kitchen with your Mom. Did she use low sodium soy sauce as recommended in the recipe? Also cooking it differently then how it was written in the recipe will always give a different result.

      1. Hi Erin,

        I spoke with my mom, and she did use regular soy sauce (Pearl River Bridge Superior Light Soy Sauce), and used regular vinegar (we don’t traditionally have have balsamic on-hand).

        I’d imagine it would’ve been better with less/lighter seasoning, as mushrooms are really good at absorbing all the sauce/oil/juices. Also, I agree that having it in the oven is definitely different than a grill, as we don’t have anything that constitutes a grill. Next time I’d try out using a stovetop?

        Apologies for the sarcastic remarks from my initial comment…I had just got home from work that night and was looking forward to trying what she made upon seeing it, which turned out to be a sodium-filled disappointment. Hopefully next time it’ll be better executed in the future.

        Fortunately, the leftovers were used as part of a quick noodle stir-fry for lunch the next day.

        Best,

        Kevin

        P.S. My dad thought it was fine, lol.

  11. Caramelize the shrooms a full 4 minutes per side. Makes an awesome bun for your favorite filling. Excellent with dark caramelized onions and burgers.5 stars

  12. IT’S A YUMMY MUSHROOM, FULL OF NUTRIENTS, FULL OF FLAVOR SUPER TASTY THANK YOU SINCERELY YOUR’S CHARLETNEWTON5 stars

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