Delicious grilled portobello mushrooms are brushed with a tasty marinade of balsamic vinegar, olive oil, lemon juice, and garlic.
Portobello mushrooms are amazing. Just like eggplants, they have a pronounced flavor and an almost meaty texture. I love stuffing them with fillings (these stuffed portobellos are great), and I also like simply grilling them.
This is such an easy recipe. Bush the mushrooms with a tasty marinade, grill, and serve. Simple and delicious!
The ingredients you’ll need
You’ll only need a few simple ingredients to make grilled portobello mushrooms (the exact measurements are in the recipe card below):
Balsamic vinegar: I like to use a 5-year aged vinegar, which is considered young in the world of balsamic vinegars.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. But olive oil is more flavorful.
Lemon juice: Freshly squeezed is best.
Minced garlic: You can also use a comparable amount of garlic powder.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Fresh portobellos: Try to find ones that are about the same size.
How to grill portobello mushrooms
It’s easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
1. Whisk together the ingredients except for the mushrooms, to make the tasty marinade.
2. Brush the mushrooms with the marinade.
3. Grill them for 4-5 minutes per side.
How to season them?
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?
I do remove the stems when making this recipe. 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 they are so flavorful and substantial, that you can easily serve them as a main course.
Reviews of this recipe
Pinterest reviewers seem to like this recipe. Here are a few of their comments:
- Sarah says, “Followed the directions and turned out great. Will definitely make again!”
- Sharron adds, “I made a portabella sandwich using the balsamic recipe. Delicious!”
- Carmelina says, “So yummy!! Definitely will make again!”
- And Shellie says, “Delicious! Even my 10 years old loved this!”
What about leftovers?
You can keep the leftovers for 3-4 days in the fridge, in an airtight container.
I don’t like to reheat them, though. 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 these 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 portobello pizza.
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Grilled Portobello Mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 4 large portobello mushroom caps
- Olive oil spray
- 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.