These grilled portobello mushrooms feature a flavorful marinade of balsamic vinegar, olive oil, lemon juice, and garlic. Ready in 20 minutes, they're one of my favorite side dishes.
Portobello mushrooms are amazing. Just like grilled eggplants, they have a distinct flavor and meaty texture. I love stuffing them with fillings (check out these stuffed portobello mushrooms), but it's easiest to simply grill them. Bush the mushrooms with a tasty marinade, grill, and serve. This simple and delicious side dish pairs well with countless main courses.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Vinegar: I use balsamic vinegar in the marinade.
- Olive oil: Combines with the vinegar to create a flavorful marinade.
- Lemon juice: Freshly squeezed is best.
- Minced garlic: Freshly minced garlic tastes better than jarred.
- Portobellos: Try to find ones that are about the same size.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
To make the balsamic marinade, combine the vinegar, oil, lemon juice, garlic, and salt. Wipe the mushrooms clean with a damp paper towel. Gently twist off the stems and use a spoon to scrape out the gills. Using a pastry brush, coat the gill side with about a third of the marinade.
Grill the mushrooms until tender, 4-5 minutes on the first side and 2-3 more minutes on the second side. Brush them with more marinade before flipping them.
Remove the mushrooms to a plate, brush them with the remaining marinade, sprinkle them with chopped parsley, and serve.
Amazing! Make sure to use a good quality balsamic.
Steffany
Read more comments
Amazing! Make sure to use a good quality balsamic.Recipe Tips
- Even cooking tips: After the first 1-2 minutes on the grill, as the mushrooms begin to soften, you can gently press on them to flatten. This will promote even grilling. But be gentle, or the mushrooms could fall apart.
- Prep tips: I remove the stems. Though edible, they can be tough, fibrous, and unpleasant to eat. The gills are also edible, but they tend to release a dark-colored liquid, so I scrape them off with a small spoon, as shown in the photo below.
Recipe FAQs
No. Distilled white vinegar is highly acidic and won't taste good in this recipe. It also won't promote browning and caramelizing the way balsamic vinegar does. Please use aged balsamic vinegar - a young vinegar will be too acidic. I don't recommend using any other type of vinegar in this recipe.
It's best to wipe them clean with damp paper towels. Mushrooms are highly absorbent and can become soggy when washed under running water. If you feel they are dirty enough to warrant washing, do so quickly, dry them thoroughly, and don't immerse them in water.
Yes. You can use ½ teaspoon of garlic powder. However, freshly minced garlic packs more flavor.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave, but I prefer them cold. I make an antipasto plate with cold leftover grilled portobellos, quick pickles, cold meats (such as this beef jerky), and cheeses.
Serving Suggestions
Grilled portobello mushrooms make a great side dish to any meat, chicken, or fish. But they are so flavorful and substantial that you can also serve them as a main course.
Just add a couple of side dishes, such as mashed cauliflower and broccoli salad. You can also serve them with a couple of fried or poached eggs.
Another option is to use these mushrooms to make portobello burgers. Use cloud bread or 90-second bread for a gluten-free and low-carb bun.
Recipe Card
Balsamic Grilled Portobello Mushrooms
Video
Ingredients
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves - minced
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- 4 portobello mushrooms
- 2 tablespoons chopped parsley - for garnish
Instructions
- In a small bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
- Wipe the mushrooms clean with a damp paper towel. Gently twist or cut off the stems. Use a spoon to scrape out the gills.
- Using a pastry brush, coat the gill side with about a third of the marinade.
- Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
- Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.
- When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
- Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
- Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley, and serve.
Notes
- Please use aged balsamic vinegar. A young vinegar will be too acidic.
- After the first 1-2 minutes on the grill, as the mushrooms begin to soften, you can gently press on them to flatten. This will promote even grilling. But be gentle, or the mushrooms could fall apart.
- I remove the stems. Though edible, they can be tough, fibrous, and unpleasant to eat. The gills are also edible, but they tend to release a dark-colored liquid, so it's a good idea to scrape them off with a spoon.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them in the microwave, but I prefer them cold. I make an antipasto plate with cold leftover grilled portobellos, meats, and cheeses.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Steffany says
Amazing! Make sure to use a good quality balsamic.
Vered DeLeeuw says
Thank you very much for the review, Steffany! I'm glad you enjoyed this recipe.
John B Cochran says
Easy and DELICIOUS!!!
Vered DeLeeuw says
I'm glad you liked it, John!