Juicy and packed full of flavor, these grilled portobello mushrooms are a vegetarian-friendly alternative to red meat that gets even better when grilled to perfection.

Marinated and grilled, there’s really nothing better than this portobello mushroom recipe if you’re vegetarian or vegan and looking for decent barbecue dishes. This simple recipe is ready in just a few minutes and gets a deliciously smoky flavor from the grill.

Portobello mushrooms are known for their robust, meaty texture and earthy flavor. That’s why they are such an easy substitute for meat and a popular choice for plant-based dishes. And just like steaks or ground beef, portobello mushroom recipes get a huge taste upgrade when you combine them with an easy marinade that’s easy to adapt and add to, depending on your palate.

Your vegetarian friends will thank you when you serve this mushroom recipe – it’s just that good!

Grilled Portobello Mushrooms Ingredients

You only need a few ingredients I’m sure you already have in your kitchen.

• Portobello Mushrooms: Make sure to pick ones with firm caps, an intact surface, and a deep brown color. Avoid those that are very bruised or dry.
• Balsamic Vinegar: It will help tenderize the mushrooms while infusing them with a rich, slightly tangy, and sweet flavor.
• Butter and Olive Oil: The combination of these two will contribute to a well-rounded and tasty dish. They also ensure that the mushrooms don’t stick to the grill.
• Garlic: It will bring a savory and slightly pungent taste to balance the earthy notes of the mushrooms.
• Salt and Pepper: Season to taste.
• Lemon Juice: Optional, but I find it adds brightness and tang to the marinade.
• Parsley: Fresh, or use thyme, to garnish.

Prepare the Portobello Mushrooms

First, wipe the portobello mushrooms with a damp paper towel to remove any hidden dirt. Then, cut the stalk with a small knife.

I also like to remove the gills (dark, inner part of the mushroom) with a small spoon. I find this helps to achieve better texture and even cooking. The gills can become slippery and retain moisture, which can change the texture when grilling portobello mushrooms. If you take them out, you’ll stop your mushrooms from getting too soggy while cooking.

Prepare the Sauce

Grate or mince the garlic cloves. In a small pot on the stovetop, or in the microwave in short bursts, melt the butter. If using lemon juice, juice a fresh lemon.

In a small bowl, add the olive oil, melted butter, lemon juice, balsamic vinegar, minced garlic, salt and pepper. Whisk to combine completely.

How to Grill Portobello Mushrooms

Heat your grill or grill pan to medium-high height (350-400ºF/175-200ºC).

Then, brush the gill side of the mushrooms with the oil. Brush the pan as well – use about 1/3 of the oil mixture, not all of it.

Place the mushrooms, gill side down, on the pan. Then, brush the tops with another 1/3 of the oil (the last part is reserved, if wanted, for serving).

Grill portobello mushrooms until they’re tender and a deep reddish-brown color. Cook for 4-5 minutes, then flip and cook for a further 3-4 minutes.

Chef’s Tip: For aesthetically pleasing grilled portobello mushrooms, place a heavy lid on top of the mushrooms. They’ll take on the marks of the grill/grill pan and get those beautiful black lines on their flesh. Just be careful with the weighty lid – you want to put pressure on the portobello mushrooms, not break them apart.

What to Serve with Grilled Portobello Mushrooms

I like to serve these sprinkled with some fresh chopped parsley or thyme, as well as a few spoonfuls of the leftover oil-vinegar mixture. But, if you’re looking to serve as part of a meal, try some of these suggestions:

• Add a sprinkle of parmesan cheese.
• Grilled portobello mushrooms are a favorite alternative to steak among vegetarians and vegans thanks to their taste and texture. So try serving them with classic steak side dishes, like French fries (or sweet potato fries, if you prefer), mashed potato, macaroni cheese, green beans, roasted tomatoes, or coleslaw.
• Or, if this recipe is being used as a side dish, try it with other grilled vegetables to make full use of your grill – I like it with grilled zucchini, broccoli, onions, asparagus, or even some grilled romaine.
• You could also use these portobello mushrooms as a substitute for a burger – simply put them between a bun (try it with my Squid Ink Buns) and add your favorite toppings – try with mozzarella cheese and red onion – for a deliciously juicy veggie burger.

FAQs

More Recipes for the Grill

• Perfectly Grilled Eggplant
• Grilled Potatoes in Foil
• Grilled Corn on the Cob
• Grilled Burgers

If you try this grilled portobello mushrooms recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!