Grilled Portobello Mushrooms

published May 20, 2022
Grilled Portobello Mushrooms Recipe

A quick marinade gives these hearty mushroom caps tons of flavor.

Serves2 to 4

Prep15 minutes

Cook10 minutes

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Grilled portabello mushrooms on a plate
Credit: Laura Rege

Cookouts aren’t just about burgers these days. The smoky, charred flavor achieved from this high-heat cooking method also makes vegetables like portobello mushrooms taste meaty. Both the grill and the marinade bring out a rich umami flavor and texture in these mushrooms making them an excellent vegetable main over grains or with a side of whatever else you may decide to grill. Cucumber yogurt sauce, chimichurri, pesto, avocado dressing, or marinara are great ways to add additional flavor to these caps. Or sandwich them in a bun with lettuce, tomato, ketchup, and mustard for a hearty vegetarian burger.

How Do You Grill Portobello Mushrooms?

Remove and discard the stems from the portobello mushrooms — while they are edible, they tend to be woody and a bit fibrous. Then, either marinate the mushrooms or simply brush them with oil and season with salt and pepper. Place them on a preheated grill with clean, well-oiled grates to prevent sticking and grill, covered, for about 8 to 10 minutes flipping halfway through. Covering the grill keeps the heat in, creating an oven-like environment that makes the mushrooms super tender. You will know the mushrooms are done when they have a slight char from the grill marks and are knife-tender.

Credit: Laura Rege

What Side of a Portobello Mushroom Do You Grill First?

It doesn’t matter! Just make sure you flip the mushrooms halfway through grilling so both sides are cooked evenly.

What to Serve with Grilled Portobello Mushrooms

Fresh herbs are a great finish — here we go for basil to give it an Italian vibe, but parsley, mint, cilantro, or tarragon are also lovely. Serve the mushrooms as a side or pick a side to go along with them, making the mushrooms the main. Treat them as mushroom steaks or sandwich them between buns to make them mushroom burgers. You can also slice and serve them over grains with other fixings to make mushroom grain bowls.  

Grilled Portobello Mushrooms Recipe

A quick marinade gives these hearty mushroom caps tons of flavor.

Prep time 15 minutes

Cook time 10 minutes

Serves 2 to 4

Nutritional Info


  • 1 clove


  • 3 tablespoons

    balsamic vinegar

  • 2 tablespoons

    olive oil

  • 2 teaspoons

    low-sodium soy sauce or tamari

  • 1/2 teaspoon

    Dijon mustard

  • 1/8 teaspoon

    freshly ground black pepper

  • 4

    portobello mushrooms (about 6 ounces each)

  • Vegetable oil, for the grill grates

  • 1 sprig

    fresh basil

  • Red pepper flakes, for serving (optional)


  1. Finely chop 1 garlic clove and place in a 9x13-inch baking dish. Add 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons low-sodium soy sauce or tamari, 1/2 teaspoon Dijon mustard, and 1/8 teaspoon black pepper and whisk to combine.

  2. Remove and discard the stems from 4 portobello mushrooms. Add to the baking dish and let marinate at room temperature until almost all of the marinade is absorbed, flipping halfway through, at least 10 and up to 30 minutes. Meanwhile, heat an outdoor grill for direct, medium-high heat (375º to 400ºF).

  3. Scrub the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Place the mushrooms stem-side up on the grill. Cover and grill until tender and lightly charred, 4 to 5 minutes per side. Meanwhile, pick the leaves from 1 fresh basil sprig and finely chop.

  4. Transfer the mushrooms to a platter. Sprinkle with the basil and red pepper flakes, if using.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.