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

I Love These Grilled Portobello Mushrooms Because…

  • 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

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

Sauces for Grilled Portobello Mushrooms

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

Did you make these Grilled Portobello Mushrooms? Leave us a rating and a comment below.

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close up of Grilled Portobello Mushrooms
5 from 3 votes↑ Click stars to rate now!
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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
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Ingredients  

  • 4 large portobello mushrooms or 8 small portobello mushrooms

Marinade:

  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic minced
  • ¼ teaspoon black pepper
  • salt to taste

Instructions 

  • 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.

Notes

Wrap grilled portobellos individually in foil and keep warm in the grill basket or in an oven preheated to 200ºF.
5 from 3 votes

Nutrition Information

Calories: 88 | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 260mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.5mg

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
easy plated Grilled Portobello Mushrooms with a title
thick and meaty Grilled Portobello Mushrooms on a plate with writing
plated Grilled Portobello Mushrooms with brussel sprouts and a title
Grilled Portobello Mushrooms on a plate and with brussels with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. We loved these as cheese burgers (cheddar for him, swiss for me). Oh my goodness, the flavor!
    If you make these as “burgers,” you have to let them rest to reduce their juices, then drain on a paper towel for a bit so it doesn’t make the bun soggy. We served with red leaf lettuce, ripe tomatoes and Chipotle Lime avocado mayo, and grilled, herbed red potato slices on the side. Topped burgers with fresh chopped chives too. So delicious. Love your recipe inspirations. Thank you! This marinade is perfect (and the mushroom scoring technique).5 stars