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Grilled Portobello Mushrooms

Delicious grilled portobello mushrooms are brushed with a tasty marinade of balsamic vinegar, olive oil, lemon juice and garlic.
Course Side Dish
Cuisine American
Keyword portobello
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 96kcal
Author Vered DeLeeuw



  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon Diamond Crystal 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.


Serving: 1grilled portobello | Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Sodium: 300mg | Fiber: 2g | Sugar: 2g