Delicious grilled portobello mushrooms are brushed with a tasty marinade of balsamic vinegar, olive oil, lemon juice, and garlic.
I love grilled portobello mushrooms almost as much as I love grilled eggplants. They are healthy, flavorful, and toothsome – almost meaty.
How to season the mushrooms?
I use a very simple marinade – balsamic vinegar, olive oil, lemon juice, and garlic. It’s very tasty and truly enhances the deep earthy flavor of the mushrooms. You can make your life even easier and simply brush the mushrooms with olive oil, and sprinkle with salt, pepper and garlic powder prior to grilling.
Should I remove the stem and the gills from portobello mushrooms?
I do remove the stems when making grilled portobello mushrooms. Though edible, they can be tough and fibrous and unpleasant to eat. As for the gills, they too are edible, but they tend to release quite a lot of dark-colored liquid. So if you have the patience, it’s definitely a good idea to remove them.
How to serve grilled portobello mushrooms
They make a great side dish to any meat, chicken or fish. But grilled portobello mushrooms are so flavorful and substantial, that you can easily serve them as a main course. Just add a couple of side dishes, such as mashed cauliflower and olive oil broccoli salad. You can also serve them with a couple of fried or poached eggs.
You can also use these grilled portobello mushrooms to make tasty portobello burgers. Try cloud bread or 90-second bread for a gluten-free and low carb bun.
What about leftovers?
You can keep leftovers of these grilled portobello mushrooms for 3-4 days in the fridge, in an airtight container. I don’t like to reheat the leftovers. Instead, the next day I make myself a tasty antipasto plate with cold leftover grilled portobellos, meats (such as beef jerky) and cheeses.
More tasty portobello mushroom recipes
I really like portobello mushrooms and make them often. If you like them too, you should definitely check out a few of my other portobello recipes. My favorites are portobello baked eggs and spinach stuffed portobellos.
Grilled Portobello Mushrooms
INGREDIENTS
Marinade:
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
Mushrooms:
- 4 large portobello mushroom caps
- Olive oil spray
INSTRUCTIONS
- In a small bowl, whisk together the marinade ingredients.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Brush the gill side with the marinade.
- Heat a 2-burner griddle, a grill pan or an outdoor grill on medium heat. Grease the grill.
- Place the mushrooms, gill side down, on the pan. Press gently to flatten. Grill 5 minutes.
- While the gill side is grilling, brush the tops of the mushrooms with the marinade.
- Flip the mushrooms. Grill 4-5 minutes on the second side, until browned and tender. Serve immediately.
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