Grilled Portobello Mushrooms are large, meaty mushrooms soaked in a tasty marinade, then grilled to golden brown perfection. An easy low carb, vegan side dish or main dish option that’s perfect for summertime!

When the sun is shining and the weather heats up, we love to grill vegetables to go alongside our meals. Some of my favorites include vegan sausage & veggies foil packets, grilled artichokes and these incredibly tasty grilled portobello mushrooms.

Not only do these make an awesome, easy side dish to go alongside steak, chicken or fish, but they’re great as a vegetarian main served with summer salads. The mushrooms are marinated in the most delicious sauce, and they get almost caramelized by the heat of the grill. SO good! This dish is a major crowd pleaser! 

Follow along to learn how to grill portobello mushrooms and see just how easy this recipe is to throw together!

Grilled Portobello mushrooms on a white plate.

Ingredients needed:

Cooking the portobello mushrooms on the grill gives the outside a nice smoky char and adds so much flavor! Plus you don’t have to turn on the oven. I love serving these with this cucumber pasta salad or this Mexican street corn salad for an easy summer meal! Here’s everything you’ll need for this grilled portobello mushroom recipe:

  • Portobello mushrooms. This recipe uses 4 large portobello mushrooms. When choosing your mushrooms, look for caps that are firm and uniform in color, not spotty. They should be dry to slightly tacky, not slimy. 
  • For the marinade. The marinade is a simple mix of balsamic vinegar, olive oil, soy sauce, Italian seasoning, maple syrup, garlic powder and black pepper. I also like to add in a teaspoon of liquid smoke for a nice smokey flavor.

How to grill portobello mushrooms:

Scroll down to the recipe card for the printable recipe.

  1. Prep mushrooms. If you haven’t already done so, start by preparing your mushrooms. Using a damp paper towel, gently wipe clean the mushrooms. I do not suggest running the mushrooms under water to clean them because they will absorb excess moisture. Remove the stems but firmly holding the mushroom in your palm and bending the stem to the side until it snaps off. You can also simply cut it out.
  2. Marinate mushrooms. In a large shallow container big enough to place all of the mushrooms flat, whisk together the balsamic vinegar, olive oil, soy sauce, liquid smoke, Italian seasoning, maple syrup, garlic powder, and black pepper. Add in the mushrooms and let them marinate for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.
  3. Grill mushrooms. Once ready to grill, preheat your grill (or grill pan) to 400 degrees F. Lightly brush the grates with oil to prevent the mushrooms from sticking. Carefully place the mushrooms on the grill and grill for 4 minutes. Brush a bit of the marinade on the mushrooms, flip, and grill for an additional 3-4 minutes. As desired, you can brush a bit more of the marinade on at the end. The mushrooms are done when they’re a deep brown color and just starting to caramelize a bit around the edges.
  4. Serve. Remove from the grill and ENJOY! I like to sprinkle mine with a bit of fresh herbs.
Portobello mushrooms marinating in a dish.

Tips:

A few notes for perfect grilled portobello mushrooms every time!

  • Cleaning mushrooms. Be sure not to soak or wash mushrooms with water, this will make them watery and mushy. Instead, use a damp paper towel to clean them and remove any dirt.
  • Marinating mushrooms. I highly recommend taking the extra 30 minutes to marinate the portobellos before grilling. This is where they get all of the delicious flavor!
  • Add some herbs. These mushrooms are delicious topped with fresh parsley and parmesan cheese! Other great herb options include chives, dill, thyme or basil.
  • Make this recipe inside. If it’s cold outside, feel free to cook your mushrooms indoors on a grill pan.
Grilled portobello mushrooms garnished with fresh parsley.

Serving suggestions

  • Stuff them with cheese. Mix together about tbsp grated parmesan and 3 tbsp grated mozzarella, and about 5 minutes before removing the mushrooms from the grill, top them with the cheese. Continue to grill until the cheese is melted.
  • Dip in sauce – We love these with served with ketchup, chipotle mayo or yogurt dill sauce for dipping.
  • Great as a burger – Stack each grilled mushroom on a bun with a slice of cheese and any other burger fixins’ you love.
  • Serve as a side with your favorite protein 
  • Enjoy as a main with summer sides and/or salads

Storing leftovers

Grilled mushrooms are best enjoyed the day they are made but can last for a few days stored in an airtight container in the refrigerator. I like to cut up the leftovers, then mix them with a salad or even scrambled eggs.

Large mushrooms sliced.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Sliced portobello mushrooms that have been sliced.

Grilled Portobello Mushrooms


  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: serves 4
  • Diet: Vegan

Description

Grilled Portobello Mushrooms are large, meaty mushrooms soaked in a tasty marinade, then grilled to golden brown perfection. An easy low carb, vegan side dish or main dish option that’s perfect for summertime!


Ingredients

Scale
  • 4 large portobello mushrooms, stems removed
  • 1/4 cup of balsamic vinegar
  • 1 tablespoon of olive oil
  • 2 tablespoons of soy sauce
  • 1 teaspoon of liquid smoke (optional but it adds a really nice smokey flavor)
  • 2 teaspoons of Italian seasoning
  • 1 teaspoon of maple syrup
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of black pepper

Instructions

  1. If you haven’t already done so, start by preparing your mushrooms. Using a damp paper towel, gently wipe clean the mushrooms. I do not suggest running the mushrooms under water to clean them because they will absorb excess moisture. Remove the stems, but firmly holding the mushroom in your palm and bending the stem to the side until it snaps off. You can also simply cut it out.
  2. In a large shallow container big enough to place all of the mushrooms flat, whisk together the balsamic vinegar, olive oil, soy sauce, liquid smoke, Italian seasoning, maple syrup, garlic powder, and black pepper. Add in the mushrooms and let them marinate for 15 minutes on each side. Every few minutes, I like to spoon the mixture over top of the mushrooms for maximum flavor.
  3. Once ready to grill, preheat your grill (or grill pan) to 400 degrees F. Lightly brush the grates with oil to prevent the mushrooms from sticking. Carefully place the mushrooms on the grill and grill for 4 minutes. Brush a bit of the marinade on the mushrooms, flip, and grill for an additional 3-4 minutes. As desired, you can brush a bit more of the marinade on at the end. The mushrooms are done when they’re a deep brown color and just starting to caramelize a bit around the edges.
  4. Remove from the grill and ENJOY! I like to sprinkle mine with a bit of fresh herbs.

Notes

Grilled mushrooms are best enjoyed the day they are made but can last for a few days stored in an airtight container in the refrigerator. I like to cut up the leftovers, then mix them with a salad or even scrambled eggs.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Side, Main
  • Method: Grill
  • Cuisine: American

Keywords: how to grill portobello mushrooms, grilled portobello mushrooms