Grilled portobello mushrooms

And mushroom caps are shaped like burgers, which makes them very handy for popping onto a bun. Great for a more low-key affair.

Since many people associate smoky flavors like you get with charcoal or wood with meat, they're often surprised at how mushrooms can pick up those same flavors for a result that's downright steak-like.

In this post:

Here are the ingredients you will need to make this recipe.

Portobello mushrooms: These meaty mushrooms are widely available in most grocery stores. Look for portobellos that are firm, plump, and dry.

Oil: Choose olive oil or a neutral-flavored oil like avocado oil. Oil is a carrier for the seasonings and garlic in the marinade, and it keeps the mushrooms from sticking to the grill.

Garlic: To help the garlic infuse into the marinade, use a garlic press or zester grater.

Red wine vinegar: This adds a bright, tangy acidity that balances, lifts, and sharpens the richness of the mushrooms. Just a splash makes the portobellos taste more vibrant.

Seasonings: Dried parsley, dried basil, dried oregano, salt, and pepper.

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Clean the portobello mushrooms with a damp cloth to remove any dirt. Then remove the stems with your fingers or a knife.

(The stems are edible but can be somewhat woody. They also create distance between the mushroom and the grill.)

If you'd like, remove the gills from underneath the mushrooms using a spoon.

(The gills release a dark liquid while they cook. It's not a deal breaker for grilled mushrooms, but some find it more aesthetically pleasing to remove them.)

Make the marinade by combining the following in a mixing bowl:

• Olive oil (or avocado oil)
• Red wine vinegar
• Minced garlic
• Dried parsley
• Dried basil
• Dried oregano
• Salt
• Pepper

To mince the garlic, I like to use a Microplane zester or garlic press. It makes the garlic almost like a paste, which means better dispersion & absorption of flavor.

Add the mushrooms & evenly coat them in the marinade.

Put the bowl with mushrooms in the refrigerator. Marinate for 30 minutes to an hour.

Bring a grill, fire pit, or grill pan to medium high heat. (I usually aim for 500 degrees on the gas grill.)

Grill mushrooms for 4 to 5 minutes on each side, until dark grill marks form.

You can make these grilled 'shrooms your own by varying the seasonings.

• Use balsamic vinegar instead of red wine vinegar
• Use granulated garlic instead of freshly minced
• Replace parsley, basil, and oregano with your favorite Italian seasoning blend

Grilled portobello mushrooms are a terrific entrée with any of the following side dishes:

• Air fryer asparagus
• Sautéed kale with garlic
• Cheesy vegan scalloped potatoes
• Lemony potatoes
• Egg-free potato salad
• Marinated lentil salad
• Vegan coleslaw
• Israeli couscous salad
• Vegan pasta salad
• Air fryer radishes

Or have the caps on a toasted bun with vegan mayo, olive tapenade, and vegan feta cheese.

Leftovers will keep for 3 or 4 days in a covered container in the refrigerator.

Warm them in a pan with a little oil or in the microwave. If they've dried out at all, add a splash of red wine.

Sliced mushrooms are great in grilled fajitas, burrito bowls, or on a pizza.

Keep the fire going with these delicious recipes for your next cookout:

• Grilled tofu with lemon & rosemary
• Cast iron breakfast skillet
• Buffalo corn on the cob
• Bulgogi tofu
• Vegan corn cakes

📖 Recipe

Grilled portobello mushrooms

Author: Cadry Nelson

5 from 4 votes

Grilled portobello mushroom caps are a terrific vegetable-forward entree for your cookout. Serve them as a main course, or pop them into a bun as a sandwich.

Print Pin Rate

Prep Time: 7 minutes minutes

Cook Time: 8 minutes minutes

Marinating time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Course: Main Course

Cuisine: American, Vegan

Keyword: cookout recipe, grill recipe, summer food

Ingredients

• ▢ 4 portobello mushrooms
• ▢ 2 Tablespoons olive oil or avocado oil, plus more if needed
• ▢ 2 teaspoons red wine vinegar
• ▢ 1 clove garlic minced
• ▢ ½ teaspoon dried parsley
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon dried oregano
• ▢ Generous pinch of salt
• ▢ Dash of pepper

Instructions

• ▢
  Clean portobello mushrooms with a damp cloth. Remove stems using your fingers or a knife.

  If you'd like, use a spoon to remove the dark brown gills from underneath the mushroom. They don't affect the flavor at all, but they do release dark brown liquid while they cook.
• ▢
  In a mixing bowl, combine olive oil (or avocado oil), red wine vinegar, minced garlic, dried parsley, dried basil, dried oregano, a generous pinch of salt, and a dash of pepper. (For the garlic, I like to use a garlic press or zester style grater, so that it's almost paste-like & easy to combine with the other ingredients.)
• ▢
  Add the mushroom caps to the mixing bowl. Use your hands to make sure that each cap gets covered front & back with the marinade. If your mushroom caps are especially large, you can add more oil if needed to make sure it's all evenly dispersed.
• ▢
  Put the bowl with mushrooms in the refrigerator, and let them soak in the marinade for 30 minutes to an hour. (If your refrigerator isn't large enough to hold a mixing bowl, the mushrooms can go into a freezer bag instead to marinate.)
• ▢
  Bring a grill, fire pit with grate, or grill pan to a medium high heat. (For a gas grill, I aim for about 500 degrees.)
• ▢
  Put the marinated mushroom caps on the grill, grate, or grill pan. Cook for about 4 or 5 minutes on each side & then flip. (Don't flip until the mushrooms have nice grill marks.) Remove from heat & serve.

Watch how to make it

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Nutrition

Calories: 83kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 8mg | Potassium: 317mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg