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    Home » Barbecue

    Grilled portobello mushrooms

    Published: Mar 17, 2021 · Modified: Jun 24, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Grilled portobello mushroom. Mushroom cap on plate with salad.

    Grilled Portobello mushrooms are coated in a red wine vinegar & herb marinade. Then they’re cooked over a fire until they achieve beautiful grill marks.

    They’re a great vegan & gluten-free main course for your next cookout.

    Grilled Portobello mushroom cap on plate with salad.

    Often when people think of a quick & convenient vegan main course for the grill, their first thought is grilled Portobello mushrooms.

    It’s easy to understand why. Those large mushrooms are one of the few vegetables that really requires a fork and knife. That can be nice for a fancier cookout.

    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:

    Jump to:
    • What kind of grill should I use?
    • Step by step instructions
    • Make it your own
    • What to serve with it
    • How to store
    • More grill recipes
    • 📖 Recipe

    What kind of grill should I use?

    Fork and knife cutting into a grilled Portobello mushroom.

    For the best flavor, you really can’t beat a grilled mushroom cooked on a charcoal grill or over a wood-burning fire pit. Mild mushrooms pick up those smoky flavors beautifully.

    However, a gas grill or indoor grill pan is super convenient in terms of the time it takes to heat & maintain. Plus, an indoor grill pan is a lot easier to use on cold or windy days when you just don’t feel like trudging outside to start a fire.

    So any way you go, you can’t lose.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Clean the Portobello mushrooms with a damp cloth to remove any dirt.

    Remove the stems with your fingers or a knife.

    Spoon scooping gills from a portobello mushroom cap.

    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
    • Red wine vinegar
    • Minced garlic
    • Dried parsley
    • Dried basil
    • Dried oregano
    • Salt
    • Pepper

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

    Mushroom caps in a marinade.

    Add the mushrooms & evenly coat them in the marinade.

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

    Portobello mushroom caps grilling over fire pit.

    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 about 4 minutes on each side, until dark grill marks form.

    Make it your own

    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

    What to serve with it

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

    • Air fryer asparagus
    • Kale salad or sautéed kale with garlic
    • Lemony potatoes or potato salad
    • Marinated lentil salad
    • Roasted cabbage or 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.

    How to store

    Leftovers will keep for 3 or 4 days in a covered container in the refrigerator. Warm them in a pan with a little oil. If they’ve dried out at all, add a splash of red wine.

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

    More grill recipes

    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
    Grilled portobello mushroom on plate with kale salad.

    📖 Recipe

    Grilled portobello mushroom on plate with salad.

    Grilled portobello mushrooms

    Author: Cadry Nelson
    5 from 3 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
    Prevent your screen from going dark

    Ingredients

    • 4 portobello mushrooms
    • 2 Tablespoons olive 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 salt
    • Dash 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, 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 Microplane zester, 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 minutes on each side & then flip. (Don't flip until the mushrooms have nice grill marks.) Remove from heat & serve.
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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

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Susan

      March 20, 2021 at 9:07 pm

      5 stars
      Yum yum yum yum!
      I personally never take off the gills when I am cooking mushroom, because I love that dark mushroomy juice that comes out of them. There is something just so satisfying about a giant mushroom.

      Reply
      • Cadry

        March 22, 2021 at 9:28 am

        Yay! I’m glad you’re a fellow mushroom lover too. I only remove the gills when I’m making mushrooms for guests or pictures. Otherwise, I don’t bother either.

        Reply
    2. Shell

      March 17, 2021 at 10:01 am

      5 stars
      Perfect recipe for grilling season! Hopeful we can kick off grilling season soon!

      Reply
      • Cadry

        March 17, 2021 at 11:09 am

        Thanks, Shell! Fingers crossed!

        Reply

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