Grilled Portobello Mushrooms

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

Course Main Course

Cuisine American

Keyword grill portobello mushrooms, grilled mushrooms, grilled portobello mushrooms, how to grill portobello mushrooms

Prep Time 5

Cook Time 10

Marinating time 20

Total Time 35

Servings

Calories 79kcal

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

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.