45-minute Easy Grilled Portobello Mushrooms are steeped in a delicious balsamic marinade. Grill them on a stove-top grill or outdoor grill. Those eye-catching grill marks make them a great substitute for a burger bun.
I loved grilling these beauties! These marinated mushrooms have a delicious umami flavor.
Grill them on a grill pan, outdoor or electric grill, or in the oven using an oven-safe grill. Let me know which cooking method you used.
It only took me 15 minutes of work. The other 30 minutes were for marinating it. It’s an easy recipe that can be made any time of year, not just during grilling season.
The marinade ingredients
- Fresh garlic cloves (garlic powder, if you don’t have fresh)
- Balsamic Vinegar
- Low-sodium soy sauce or Coconut Aminos
- Agave / maple syrup
- Nutritional yeast
- Sea salt
- Red pepper flakes or black pepper
- Optional ingredients – Liquid smoke, lemon juice, fresh herbs, diced red onion.
Marinating time is 30 minutes. As you can see, the marinade needs simple ingredients. What unique ingredient have you used in grilling?
I cleaned the large portobello mushrooms and then steeped them in a tasty marinade of balsamic vinegar!
The marinade ingredients, not surprisingly, include extra garlic! I just have to have extra garlic in all recipes and I know how much you all love seeing garlic in the recipes.
My homemade pizza sauce recipe and broccoli and potato recipes have a healthy dose of garlic. Garlic makes everything taste better!
How to use them
This portobello mushrooms have such an earthy flavor that they taste great by itself. They are low carb, and their meaty flavor makes them very satiating.
They can also be a part of a main course meal. Chop it up and mix it with rice. Or, cut them into strips and put them into tacos along with your favorite toppings!
The nice thing about them is that they would also be a delicious topping on pizza.
Once, I used them as burger buns, and boy, were they a huge hit! I am so impressed by how they hold the burger patties. The slippery toppings like tomatoes and onions also stayed in place.
Even the ketchup didn’t squirt out! Their meaty texture makes them so dense that the ingredients remain packed in place.
So, I highly recommend a grilled portobello mushroom burger as a buns substitute. The best meals always include a “meaty” mushroom!
How to make grilled portobello mushroom steaks
- Prep mushrooms by, removing the stem from the mushrooms and scooping out the gills of the mushrooms with a spoon. Use a damp paper towel to wipe the mushroom caps, then set them aside.
- In a small bowl, add the ingredients, except the mushrooms, and mix well.
- In a shallow dish or large bowl, place the portobello caps face up. (Every mushrooms gill side is considered face down).
- Drizzle the marinade over it and cover with plastic wrap.
- Let it marinate for 30 minutes.
- After 30 minutes, heat a grill until it is hot. Use medium-high heat, if using stove-top grill.
- An easy way to grill them is to skewer 2 mushrooms per skewer. I used (Affiliate Link) 10″ stainless steel skewers and placed the mushrooms parallel to the grill grates.
- Place on hot grill, face down.
- Grill the mushrooms on each side for 2 minutes or until browned. Your cooking time will vary depending on the grilling method you use.
- Use up all the remaining marinade to baste and drizzle over the grilling mushroom.
- Remove and serve.
That’s all you need to do to make these grilled mushrooms. So, what is your favorite portobello mushrooms recipe?
Answering Common Questions
Fresh mushrooms are easy to find in your local grocery store, big box store, or a local farmer’s market.
You can use any marinade to flavor the mushrooms and even grill them. If you love mushrooms, the sky is the limit for you. The reason I chose portobello is because they can be used as burger buns.
Yes, you can grill them in it, but it may not have the same grill marks. The grilling time will be about 15-20 minutes.
Place them in an airtight container with a lid and refrigerate. They won’t last a long time, so they should be consumed within 7 days. Do not freeze a grilled mushroom.
If you like vegan “steaks”, try my cauliflower steaks! They can be the perfect side dish or the best main dish.
Grilled Portobello Mushrooms
Ingredients
- 4 Portobello Mushrooms
- 4 cloves garlic finely chopped
- ½ cup Balsamic Vinegar sweet
- ¼ cup Soy Sauce Use low sodium
- 3 Tbsp Agave
- ¼ tsp nutritional yeast
- ¼ tsp sea salt optional
- ¼ tsp red pepper flakes optional
Instructions
- Remove the stem from the mushrooms and scoop out the gills with a spoon. Set aside
- In a bowl, add the ingredients, except the mushrooms and mix well
- In a large bowl, place the mushrooms face up
- Drizzle the marinade over it and cover with plastic wrap
- Let it marinate for 30 minutes
- After 30 minutes, heat a grill until its hot
- Skewer 2 mushrooms per skewer. I used 10″ stainless steel skewers
- Place on hot grill, face down
- Grill the mushrooms on each side for 2 minutes or until browned
- Use up all the remaining marinade to baste and drizzle over the grilling mushrooms
- Remove and serve
Video
Notes
Nutrition
This post was updated on January 16th, 2024. It was to clarify some of the processes and how to store them.
Great recipe!
What exactly is the “face” of a mushroom ?
That is not nomenclature in mycology.
Thank you, Andy. The smooth side of the mushroom is the top or “face up” side of the mushroom. The bottom or the side with the gills (ridges?) is the “face down”. That’s the way I have understood it. Hope it helps. 🙂
I absolutely LOVE mushrooms and portobellos are a favorite of mine, too! I’ve never grilled them myself before, So I need to try these. Sounds perfect for the summer! Thanks for sharing such a nice post with us!!
Thank you, Donna. I hope you like it. 🙂
This is perfect! I’ve just been wondering what to make for dinner, checked my email, and saw that you’d pinned this to my group board! I have some huge portabello ‘shrooms in the fridge, and all of the other ingredients, so I’m now going to go an marinate them!
Thanks so much for the inspiration! xx
Thank you so much, Nico! I am so glad to hear from you. I love all your pinterest boards. Send me pics of the recipe you made 🙂