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.
Wipe the portobello mushrooms with a wet kitchen towel to remove any hidden dirt. Then, cut the stalk with a small knife.
Remove the gills (dark, inner part of the mushroom) with a small spoon. This helps to achieve better texture and even cooking. The gills can become slippery and retain moisture, which can change the texture when grilling the mushrooms.
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.
Grill The Portobello Mushrooms
Heat your grill or grill pan to medium-high height (350-400ºF/175-200ºC).
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 the mushrooms for 4-5 minutes, then flip and cook for a further 3-4 minutes, until they’re tender and a deep reddish-brown color.Optional: For aesthetically pleasing grilled portobello mushrooms, place a heavy lid on top of the mushrooms.
To store and reheat
Fridge: Keep any leftovers in an airtight container in the fridge for 3-5 days. I don't recommend freezing them as the texture will change upon thawing.Reheat: Use the oven to reheat grilled portobello mushrooms at 350°F/175ºC for 10-15 mins. Or, use the stovetop and heat for a few minutes on either side. Or microwave in short intervals on medium power.
Video
Notes
Picking 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.Check the blog post for serving recommendations!