These grilled portobello mushrooms are a simple yet flavorful plant-based dish, perfect for a quick and satisfying meal.
Marinated in a tangy balsamic garlic dressing, they’re rich in fiber, low in carbs, and provide plant-based protein with heart-healthy fats.
Quick to prepare and versatile, they make an ideal addition to burgers, salads, or weeknight dinners.
Grilled Portobello Mushrooms
Equipment
- 1 Grill or Grill Pan
- 1 small mixing bowl
- 1 whisk or fork
- 1 Basting Brush
- 1 Spoon (for scraping mushroom gills)
Ingredients
- 4 large portobello mushrooms
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Grill: Begin by preheating your grill or grill pan to a medium-high heat, ideally between 350°F to 400°F (175°C to 200°C). Ensuring the grill reaches the right temperature is crucial for achieving those perfect char marks and locking in the mushroom’s natural juices. If using a charcoal grill, let the coals turn gray and evenly heated before placing the mushrooms on top.
- Clean the Mushrooms: Take your portobello mushrooms and gently wipe them clean with a damp cloth or paper towel. Avoid rinsing them under water, as mushrooms are porous and can absorb excess moisture, which may affect grilling. Carefully remove the stems by twisting or cutting them off. If you prefer a smoother texture, use a spoon to scrape out the gills on the underside of the mushroom caps.
- Prepare the Balsamic Garlic Marinade: In a small mixing bowl, combine ¼ cup balsamic vinegar and ¼ cup olive oil. Add ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk the ingredients thoroughly until they form a well-blended, slightly thick dressing. This simple yet flavorful marinade will infuse the mushrooms with a rich, tangy, and slightly sweet flavor during grilling.
- Marinate the Mushrooms: Using a basting brush, generously coat both the top and bottom surfaces of each mushroom cap with the balsamic garlic mixture. Make sure every nook and cranny is covered, especially the gill area, so the mushrooms absorb maximum flavor. Allow them to rest for 5–10 minutes while the grill reaches the proper temperature.
- Grill the Mushrooms – First Side: Place the mushrooms on the preheated grill with the gill side facing down. Let them cook undisturbed for 4–5 minutes. This initial grilling step sears the mushrooms, giving them a smoky flavor while creating those beautiful char lines. Avoid pressing down on the mushrooms, as this can squeeze out their natural juices and dry them out.
- Grill the Mushrooms – Flip and Finish: Carefully flip each mushroom using tongs, placing the smooth side down. Grill for an additional 4–5 minutes, or until the mushrooms are tender but still hold their shape. Check for a slight caramelization and char on the surface, which adds a depth of flavor. Depending on your grill’s heat and the size of your mushrooms, you may need an extra minute or two for optimal tenderness.
- Remove and Rest: Once grilled to perfection, transfer the mushrooms to a serving plate. Allow them to rest for 2–3 minutes. This step lets the juices redistribute, ensuring each bite is juicy and flavorful. Resting also slightly cools the mushrooms, making them easier to handle if using in sandwiches or salads.
- Serve and Enjoy: Serve the grilled portobello mushrooms hot as a side dish, a main course, or a meatless burger alternative. They pair beautifully with grains, salads, pasta, or even as a standalone snack. Optionally, drizzle any leftover balsamic garlic marinade over the top for an extra burst of flavor.
Notes
- Mushroom Selection Matters: Choose firm, large portobello mushrooms with smooth caps and no bruising. Fresh mushrooms yield better texture and richer flavor.
- Gills Optional: Scraping the gills is optional but recommended if you prefer a cleaner texture or are adding mushrooms to salads or burgers.
- Grill Heat Tips: Maintain medium-high heat to achieve even cooking and nice grill marks without burning. Adjust cooking time for larger or smaller mushrooms.
- Marinade Variation: For extra flavor, add a teaspoon of Dijon mustard, soy sauce, or fresh herbs like thyme or rosemary to the marinade.
- Cooking Tools: Use tongs to flip mushrooms gently, avoiding damage to the delicate caps. A silicone basting brush works best for even coating.
- Resting Enhances Flavor: Let mushrooms rest for a few minutes after grilling; this locks in moisture and improves texture.
Chef’s Secrets For Perfect Mushrooms
Achieving perfectly grilled portobello mushrooms is all about layering flavor and controlling heat.
Start with a simple yet balanced marinade—balsamic vinegar brings tanginess, olive oil adds richness, and garlic powder gives a savory punch.
Avoid overcrowding the grill; give each mushroom space to cook evenly and develop natural char.
Always grill with gill-side down first to lock in juices.
Finally, let them rest for a few minutes after grilling; this step allows the fibers to reabsorb moisture, keeping the mushrooms tender and succulent.
Serving Suggestions For Flavorful Meals
These grilled mushrooms are incredibly versatile.
Serve them as a satisfying meatless burger substitute, paired with whole-grain buns, fresh lettuce, tomato, and your favorite sauce.
Chop them and toss into hearty salads or stir into pasta dishes for a burst of umami.
They also pair wonderfully with roasted vegetables, quinoa, or brown rice bowls.
For a gourmet touch, drizzle a bit of extra balsamic reduction or sprinkle crumbled feta or fresh herbs on top.
Storage Tips To Maintain Freshness
Store leftover mushrooms in an airtight container in the refrigerator for up to three days.
To reheat, gently warm them in a skillet or oven rather than using a microwave, which can make them soggy.
You can also slice grilled mushrooms and incorporate them into meal prep bowls or wraps.
If freezing, place them in a single layer on a tray first, freeze, then transfer to a freezer-safe bag to maintain texture.
Frequently Asked Questions
1. Can I grill mushrooms indoors?
Absolutely! If you don’t have an outdoor grill, use a stovetop grill pan or even a cast-iron skillet. Preheat to medium-high, follow the same marinade and cooking steps, and you’ll still get tender, smoky mushrooms with great flavor.
2. Do I need to remove the gills?
Removing gills is optional. Some people prefer it for a smoother texture, especially if adding mushrooms to burgers or salads. Leaving them intact won’t affect flavor but may add a slightly softer texture.
3. Can I make this recipe ahead of time?
Yes, you can marinate mushrooms up to 2 hours ahead. Grilling them fresh is ideal, but you can also store pre-grilled mushrooms in the refrigerator and gently reheat before serving.
4. Are portobello mushrooms healthy?
Definitely! They are low in carbs, high in fiber, and provide plant-based protein. Combined with olive oil, they deliver heart-healthy fats, making them a nutritious and satisfying choice for any meal.
5. How can I add extra flavor?
You can enhance the marinade by adding fresh herbs like thyme, rosemary, or oregano. A splash of soy sauce or a teaspoon of Dijon mustard can deepen umami notes. For a smoky twist, sprinkle smoked paprika over the mushrooms before grilling.
