Grilled Portobello Mushrooms

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I have a new obsession: Grilled Portobello Mushrooms. Once you try these tender, flavorful grilled mushrooms, you will want to use them for everything from mushroom burgers to side dishes. Even the most dedicated meat lover will love these grilled portobello mushrooms! Ready in under 40 minutes.

BBQ Portobello Mushrooms

Did you know mushrooms are one of my favorite ingredients? My recipe for cheese-filled portobello mushrooms is one of my most popular dishes, and I make it at home all of the time along with my sauteed mushrooms and onions and garlic butter mushrooms.

Above all the rest, my favorite has to be portobellos, and I love it when I can get even the pickiest eaters to agree. The best way to do that is with grilled portobellos. They're hearty and satisfying just like meat, and when you cook them just right, they're so flavorful that everyone goes wild for them! Even better if you're cooking BBQ for vegetarians.

The secret is in my delicious grilled portobello mushroom marinade. Just let the caps marinate in this easy sauce, then pop them on the grill. You won't believe what a difference it makes for flavor and texture!

Why grill portobello mushrooms?

• Grilled mushrooms are packed with flavor. If you're planning on feeding someone who claims not to like mushrooms, get them to try a bite of these portobellos. It opens up a whole new world of possibilities!
• Grilled mushroom recipes are super tender. By cleaning the mushrooms so they don't get spongy, then marinating them for extra juicy results, these grilled mushrooms have the perfect chew.
• They're vegan and low-carb, too. If you're cooking out and have a guest who can't eat meat, or anyone watching their carbs, these grilled mushroom patties are the answer. Everyone will be eating well!

Grilled Portobello Mushroom Ingredients

• Portobello Mushrooms: Get some nice big caps! The fresher and firmer, the better. You can also make this recipe with baby bella mushrooms, but they run the risk of falling through the grill grates.
• Balsamic Vinegar: Balsamic vinegar pairs beautifully with the earthiness of mushrooms, pulling out the best of their flavor. You can use balsamic reduction, if you have it!
• Olive Oil: Olive oil brings juiciness and keeps the delicate mushrooms from sticking to the grill bars. Make sure to use it liberally, or else the mushrooms can easily tear.
• Soy Sauce: A little soy sauce brings out the umami in the mushrooms, ensuring they're as flavorful as possible! Because soy sauce is so salty, I don't recommend adding extra salt to the caps.
• Rosemary: Fresh rosemary makes for the perfect garnish! Sprinkle it on top of the grilled mushrooms for an extra boost of flavor.
• Garlic Powder: Garlic powder has a mild, sweet flavor that doesn't overpower the milder mushrooms. I recommend it over fresh garlic for this mushroom recipe!
• Black Pepper: I highly recommend freshly cracked black pepper; the bigger grain and freshness adds a lot of delicious heat.
• Italian Seasoning: If you want, try out my homemade Italian Seasoning blend! You can also use any blend of fresh herbs you like.
• Cayenne Pepper: Adjust the amount of cayenne to taste! I like a little heat, so I sometimes sprinkle extra on at the end.

How to Grill Portobello Mushrooms

1: Clean the Mushrooms

Prepare your mushroom caps by removing any stems and using a spoon to scrape out the gills under the caps. The gills tend to taste dirty after grilling, so I strongly recommend removing them.

2: Create Marinade

In a plastic bag large enough for all the mushrooms, pour in balsamic vinegar, olive oil, soy sauce, garlic powder, black pepper, and cayenne pepper. Shake well and taste, adjust if needed. 

3: Marinate Mushrooms

Add the mushrooms to the bag, press out any excess air, and seal tightly. Marinate for 15-30 minutes, no longer than 30 minutes or the texture will change. 

4: Preheat Grill

Preheat your grill to about 400-450 degrees F. Brush the grill with oil or spray with non-stick spray to prevent any sticking.

5: Grill Mushrooms

Using tongs, remove the mushrooms from the marinade bag and shake lightly to remove any excess liquid. Reserve any remaining liquid in the bag. Grill the mushrooms for 4-5 minutes on each side, or until caramelized and deep golden brown, closing the lid while they cook. You can use the leftover marinade as a baste.

6: Remove & Serve

Remove from the grill and serve immediately! Garnish with chopped rosemary and enjoy! 

How to Clean Mushrooms

1. Start with a very lightly damp or dry paper towel or a soft scrub brush. Gently wipe any debris or dirt from the top of the cap. Don't use a wet washcloth or rinse them! Mushrooms act like sponges and soak up water.
2. Flip the mushroom over. If desired, remove the stem; otherwise, cut it shorter to remove the dried end.
3. Using a spoon, gently scrape out the dark gills and dispose of them. Wipe the inside of the cap out with a paper towel to remove any further debris.

Grilling Mushrooms Tips

• These mushrooms will shrink fairly significantly while grilling, so plan ahead if you intend to serve them as burgers!
• I highly recommend removing the gills. They don't cook well, and end up tasting kind of gritty or soggy.
• Marinating the mushrooms is the secret to super flavorful grilled mushrooms! Don't skip it!
• Similarly, don't over-marinate. Mushrooms get soggy after 30 minutes of marinating and will turn out spongy.
• Once you place the caps on the grill, let them sit! Too much jostling too early can tear the caps or ruin those delicious grill marks.

Storing and Reheating

• Refrigerator: While grilled mushrooms are best enjoyed fresh off the grill, they can be stored in the refrigerator in an airtight container for up to 4 days.
• Freezer: I don't recommend freezing mushrooms; the ice crystals will change the texture of the soft mushrooms in an unappealing way.
• Reheating: The best way to reheat grilled mushrooms is in the oven or air fryer! Heat them on a drying rack to allow for the outside to crisp up. They won't have the same texture as freshly grilled, but will still taste delicious, especially if you chop them up for stirfry or pasta!

BBQ Portobello Mushrooms FAQ

Easy Mushroom Recipes

• Mushroom Tacos
• Mushroom Stuffed Grilled Cheese
• Hungarian Mushroom Soup
• Easy Sauteed Button Mushrooms
• Crispy Air Fryer Mushrooms

If you enjoyed the recipe, leave a comment and a rating below!

Grilled Portobello Mushrooms

Recipe Author: Isabel Laessig

My grilled portobello mushrooms recipe is perfectly tender, complete with a flavor-packed marinade! It's a vegetarian's BBQ dream!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Marinating time 20 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 79 kcal

Video

Equipment

• Grill or grill pan
• Marinade bags
• Metal tongs

Ingredients

  

1x2x3x

• ▢ 4 large portobello mushrooms - stems and gills removed
• ▢ ¼ cup balsamic vinegar
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon fresh rosemary - chopped
• ▢ 1 tablespoon garlic powder
• ▢ ½ tablespoon black pepper
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon cayenne pepper

Instructions

 

• Prepare your mushroom caps by removing any stems and using a spoon to scrape out the gills under the caps. The gills tend to taste dirty after grilling, so I strongly recommend removing them.
  4 large portobello mushrooms
• In a plastic bag large enough for all the mushrooms, pour in balsamic vinegar, olive oil, soy sauce, garlic powder, black pepper, Italian seasoning, and cayenne pepper. Shake well and taste, adjust if needed.
  ¼ cup balsamic vinegar,1 tablespoon olive oil,1 tablespoon soy sauce,1 tablespoon garlic powder,½ tablespoon black pepper,1 tablespoon Italian seasoning,½ teaspoon cayenne pepper
• Add the mushrooms to the bag, press out any excess air, and seal tightly. Marinate for 15-30 minutes, no longer than 30 minutes or the texture will change.
• Preheat your grill to about 400-450 degrees F. Brush the grill with oil or spray with non-stick spray to prevent any sticking.
• Using tongs, remove the mushrooms from the marinade bag and shake lightly to remove any excess liquid. Reserve any remaining liquid in the bag. Grill the mushrooms for 4-5 minutes on each side, or until caramelized and deep golden brown, closing the lid while they cook. You can use the leftover marinade as a baste.
• Remove from the grill and serve immediately! Garnish with chopped rosemary and enjoy!
  1 tablespoon fresh rosemary

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Notes

• These mushrooms will shrink fairly significantly while grilling, so plan ahead if you intend to serve them as burgers!
• I highly recommend removing the gills. They don't cook well, and end up tasting kind of gritty or soggy.
• Marinating the mushrooms is the secret to super flavorful grilled mushrooms! Don't skip it!
• Similarly, don't over-marinate. Mushrooms get soggy after 30 minutes of marinating and will turn out spongy.
• Once you place the caps on the grill, let them sit! Too much jostling too early can tear the caps or ruin those delicious grill marks.

Nutrition

Serving: 1servingCalories: 79kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 265mgPotassium: 391mgFiber: 2gSugar: 5gVitamin A: 144IUVitamin C: 0.4mgCalcium: 35mgIron: 1mg