Easy Grilled Portobello Mushrooms

Fire up the grill and add grilled portobello mushrooms to the menu!

Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.

close up of Grilled Portobello Mushrooms

They’re easy to make and packed with savory flavor.
They can be served as a side dish or a meatless main dish.
They are the perfect meatless swap for burgers.
They’re so good that even meat lovers love them too!

garlic , vinegar , portobello mushrooms , soy sauce , salt and pepper with labels to make Grilled Portobello Mushrooms

Ingredients for Grilled Portobello Mushrooms

Mushrooms: Choose whole, unbroken mushrooms. Wipe them with a paper towel instead of rinsing them so they don’t soak up water—or rinse very quickly if needed.

Marinade: Balsamic vinegar and soy sauce are perfect for earthy-flavored portobellos. Use regular or low-sodium soy sauce. Garlic and black pepper add the ideal flavor balance.

Variations

Serve as a side dish or have it on a toasted bun with vegetables like lettuce, tomato, red onion, or roasted red peppers.
Brush the tops with melted butter and add some chopped herbs like fresh basil, parsley, or thyme before serving.
Turn it into a portobello mushroom burger with toppings and cheeses like mozzarella, goat cheese, or feta.

mushrooms with seasonings to make Grilled Portobello Mushrooms

Grilling Portobello Mushrooms

Wipe off any dirt or debris with a damp paper towel and remove stems.
Score mushrooms lightly over the tops with a knife, gill side down. (It’s not necessary to remove the gills).
In a small bowl prepare marinade (recipe below) and marinate mushroom caps for up to 1 hour.
Grill portobellos on medium-high heat until tender and lightly charred, flipping halfway through.

Grilled Portobello Mushrooms on a plate with a fork

A grilled portobello mushroom tastes amazing with various sauces to enhance the mushroom’s rich, earthy flavor.

Try a garlic aioli for a creamy, tangy kick.
Spoon some balsamic glaze on top for an extra sweet and savory touch.
For a smoky flavor, chipotle aioli works great.
If you love a bit of spice, sriracha sauce is a fantastic option.

Grilled Portobello Mushrooms on plates with brussel sprouts and corn

Storing Leftovers

Storage: Keep leftover grilled mushrooms in an airtight container in the fridge for up to 3 days.

Reheat: Warm them on the grill or in a dry saute pan on medium heat.

Make a new dish: Chop leftovers or cut into slices and use them in soups or stews, omelettes, or a veggie stir fry.

Tasty Grilled Side Dishes

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Grilled Portobello Mushrooms

These grilled portobello mushrooms have the best tangy marinade and a smoky finish.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating Time 15 minutes

Total Time 35 minutes

Servings 4

With a paper towel, wipe the mushrooms clean. Remove stems.
Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).
In a glass bowl or freezer bag, mix marinade ingredients. Add the mushrooms and toss well to coat. Let marinate for at least 15 minutes or up to 1 hour.
Preheat the grill to medium-high and place mushrooms on it stem side down.
Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.

Wrap grilled portobellos individually in foil and keep warm in the grill basket or in an oven preheated to 200ºF.

5 from 1 vote

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course, Side Dish

Cuisine American

Diet Vegetarian

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