Portobellos are the meatiest of mushrooms, so let’s take them to the grill! A quick marinade and a little heat are all you need for a savory, filling, just happens to be vegetarian treat. There’s no summertime left to waste! Let’s get these grilled portobello mushrooms marinating!
These are succulent enough to stand on their own, but since you fired up the grill, they pair wonderfully with these simple grill recipes.
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Mushrooms Like Mama Made
Growing up, my Mom would always grill portobello mushrooms in the summer. I loved them. Not long ago, I had a serious craving so I called her for the recipe. She had lost it! Which just goes to show you that food professionals are human too. So this is my copycat version, which I think turned out pretty darn close, and definitely delicious.
The marinade is quick but essential. Mushrooms absorb flavor incredibly well. This ensures juciness all the way through. Combine that with a light char from the grill and these are a mouthwatering mushroom masterpiece.
Vegetarians and meat lovers alike will be satisfied. These are easygoing enough to toss on the grill alongside any of your favorite meats or veggies—they also have no trouble being the star of the dinner plate. No matter how you’re serving them, may I suggest a crumble of goat cheese to finish? The cool, creamy tanginess really complements the savory shroom.
Marinate. Grill. Perfect Portobello.
Ingredient Notes
- Portobello mushrooms are earthy and have loads of natural umami flavor. Most mushrooms are too small and delicate the hold up on the grill, but portobellos are firm enough to keep their shape.
- Kosher salt + black pepper – note: kosher salt measures differently than table salt, so if using table salt, start with half the amount.
- Garlic powder – I prefer garlic powder to fresh garlic when grilling, as minced garlic will burn on the grill and turn bitter.
- Olive oil – portobello mushrooms are like a sponge–they soak up liquid quickly! So make sure you use a quality product for the best taste.
How to Prepare Portobello Mushrooms
This is a choose your own adventure kinda recipe. Either way, they’ll be delicious. Here are the facts to help you decide:
- How do you clean portobello mushroom caps? Wipe mushroom caps with a dry paper towel. You don’t want to wash them with water, as they’ll soak it up instead of any oil or marinade.
- Do I remove the stem? The stem is edible, however, I prefer to remove it as it has a tough texture. If you want to keep it on, trim it so the mushroom lays flat on the grill.
- Do you have to scrape the gills out of portobello mushrooms? (Psst–gills are the lines along the underside of the cap.) You don’t have to, but I prefer grilled portobello mushrooms with the gills removed, as they release a dark liquid when cooked.
- How do you remove the gills? Use a spoon to scoop them out, being careful not to scoop any of the flesh. Dust off any remnants with a paper towel.
- Should I score the cap? You can, but I prefer not to. Scoring the cap makes the thick part of the mushroom a tad more tender, however, the mushrooms fall apart more easily.
How to Make Grilled Portobello Mushrooms?
1. Prep your mushrooms by cleaning them with a paper towel, and removing the stems and gills if desired.
2. Brush both sides of the mushrooms with olive oil. Then sprinkle with seasoning.
3. Grill on each side for 3-5 minutes, or until the mushrooms have color and are softened to your liking.
Do you flip portobello mushrooms when grilling?
Yes, flip the portobello mushrooms halfway through grilling to soften both sides.
How long do you grill mushrooms?
This will depend on how large your mushrooms are, the heat of your grill, and how soft you would like them to be. I find 5 minutes on the first side, followed by 3-5 on the second usually does the trick.
Can I Bake These?
Totally! To make oven grilled portobello mushrooms, just bake them on a rimmed baking sheet at 400 F for 10 minutes on one side, then 5-8 on the other–you’ll know they’re done once they’re tender to your liking.
What to Serve with These Mushrooms
Since these mushrooms are grilled, I like to serve them alongside other grilled dishes like this salmon marinade, or this Mediterranean chicken marinade.
Variations
- Grill with other veggies like onions, bell peppers, or zucchini. Then slice everything up into a medley.
- Add more spices – picks your faves.
- Stuff these with cheese, bacon, and chives. Psst, if you’re making stuffed portobello mushrooms you won’t flip them.
More Veggie Recipes
Grilled Portobello Mushrooms
Print Recipe Pin RecipeIngredients
- 3 tablespoons Olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoon garlic minced
- 4 portobello mushrooms
Optional Add Ons:
- goat cheese crumbled
- Rosemary minced
Instructions
- Remove mushrooms (4) stems. Option to remove mushrooms gills by scooping them out with a spoon. Brush the caps of the mushrooms with a paper towel to clean them.
- Brush both sides of the mushrooms with olive oil (3 tablespoons). Feel free to use more olive oil, as mushroom sizes will vary. In a small mixing bowl combine the salt (1/2 teaspoon), pepper (1/4 teaspoon), and garlic powder (2 teaspoons). Sprinkle evenly over both sides.
- Light the grill and heat to medium-high. Grease the grates, and place the mushrooms cap side down. Cook until the mushrooms begin to soften–about 5 minutes. Flip and grill on the stem side for about 3-5 minutes, or until the mushrooms have softened to your liking.
- If you're using any of the optional toppings, sprinkle on top before serving, and enjoy!
