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

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
Course Appetizer, Main Course
Cuisine American, Chinese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Calories 464kcal
Author Healing Tomato



  • 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



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


Serving: 4Mushrooms | Calories: 464kcal | Carbohydrates: 105g | Protein: 13g | Sodium: 1946mg | Potassium: 768mg | Fiber: 2g | Sugar: 35g | Vitamin A: 75IU | Vitamin C: 1.9mg | Calcium: 39mg | Iron: 1.8mg