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. It tastes much better than bottled lemon juice.
Minced garlic: Mince it yourself or use the stuff that comes in a jar. 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 the seasoned mushrooms until tender, 4-5 minutes per side.
How to season the portobellos?
I use a very simple marinade when making grilled portobello mushrooms - 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.
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 them to make tasty portobello burgers. Try cloud bread or 90-second bread for a gluten-free and low carb bun.
Reviews of this recipe
Pinterest reviewers seem to like this recipe very much. Here are a few of their comments:
- Sarah says, "Followed the directions and the grilled portobello mushrooms 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
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon fine salt)
- 4 large portobello mushroom caps
- 2 tablespoons chopped parsley for garnish
INSTRUCTIONS
- In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently 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 with parsley (if using) and serve.
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 