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.

Overhead View of Grilled Portobello Mushrooms Placed on a Bed of Greens and on a Small Square White Plate. There is a Stainless Steel Skewer Pierced through the top Grilled Mushroom. A Second Skewer Pierced Through the Mushroom Below it is Partially Visible
These grilled portobello mushroom steaks are great for salads.

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!

Front View of 4 Grilled Mushrooms Stacked up on Each Other. The Mushrooms are on a Small Square Dish with a Bed of Greens. A Stainless Steel Skewer is Piercing Through the First and Second Mushrooms
Use these grilled portobello mushrooms as a replacement to traditional burger buns too

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!

Overhead View of a White Bowl Filled With Basmati Rice. A Grilled Portobello Mushroom is Placed Inside the Bowl on the Bottom Right. There is a Skewer Placed Diagonally on the Top Left of the Bowl. There are 2 Leaves of Baby Spinach Placed on the Skewer.

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

Where can I buy portobello mushrooms?

Fresh mushrooms are easy to find in your local grocery store, big box store, or a local farmer’s market.

Can I use a different mushroom in this mushroom recipe?

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.

Can they be “grilled” in an air fryer?

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.

What to do with leftover portobellos?

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.

Overhead View of Grilled Portobello Mushrooms Placed on a Bed of Greens and on a Small Square White Plate. There is a Stainless Steel Skewer Pierced through the top Grilled Mushroom. A Second Skewer Pierced Through the Mushroom Below it is Partially Visible

Grilled Portobello Mushrooms

Rini
Easy Vegan Grilled Portobello Mushrooms skewers made by marinating in balsamic and soy sauce. Grill them and serve with rice or on burgers. Made in 45 min
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Chinese
Servings 2 people
Calories 464 kcal

Ingredients
  

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

– Add 1 tsp of water to the agave before adding to the marinade

Nutrition

Serving: 4MushroomsCalories: 464kcalCarbohydrates: 105gProtein: 13gSodium: 1946mgPotassium: 768mgFiber: 2gSugar: 35gVitamin A: 75IUVitamin C: 1.9mgCalcium: 39mgIron: 1.8mg
Keyword grill mushrooms, vegan grilling recipes
Tried this recipe?Let us know how it was!

This post was updated on January 16th, 2024. It was to clarify some of the processes and how to store them.

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6 Comments

    1. 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. 🙂

  1. 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!!

  2. 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