Easy grilled portobello mushrooms make a wonderful simple side dish to accompany any summer meal. Using a grill pan, you can have these grilled portobello mushrooms ready in just 10 minutes! This is the best recipe to make an easy portobello mushroom side dish, portobello mushroom steaks, or a portobello mushroom burger!
I am SO excited for the grilling season. We’re starting the season a bit early and regardless of the chilly weather, we’ve been grilling for the past week either in the kitchen using our electric grill, and my trusty cast iron grill pan. Or in the backyard using our outdoor grill
We’ve been making all sorts of easy grilled kabobs, sides, and even desserts. I’ve been loving these grilled chicken kabobs and veggie kabobs, they’re so quick, easy, and taste wonderful. Baked potatoes on the grill make an easy tasty side dish.
And these portobellos are a MUST on our menu every time we get grilling! Best mushroom recipe, for real. And you can use the mushrooms to make mushroom tacos!
How to Select Portobello Mushrooms
When selecting portobello mushrooms at a grocery store, look for caps that are firm to the touch, and uniform in color. Spotty mushrooms are most probably old.
Their texture should be firm and dry, and definitely stay away from slimy mushrooms! There are brown and white portobello mushrooms, the difference between the two is the taste. The brown portobellos are earthy, while the white ones have a delicate mild flavor.
Prepare the Portobello Mushrooms
I usually remove the stalks for easier grilling. Using your fingers gently twist and pull the stalks and they should come right off. For super fresh mushrooms, you’ll have to use a small paring knife to help you remove the stem.
To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps. I don’t remove the gills as they add a lot to the flavor, and I only remove them when I’m stuffing the mushrooms.
Easy Grilled Portobello Mushrooms
All you need to make this recipe is portobello mushrooms, and the marinade ingredients.
The marinade is so simple and easy, it enhances the flavor but does not overpower the earthiness of the mushroom.
Portobello Mushroom Marinade
To make the marinade, you will need balsamic vinegar, olive oil, garlic granules, fresh rosemary, salt, and pepper.
Balsamic vinegar adds a lovely tang to the mushrooms, and rosemary complements the flavor of the mushrooms with a hint of freshness. The reason why I use garlic granules instead of fresh garlic is that fresh garlic can get burnt while grilling.
Whisk all of the ingredients in a small bowl until well combined.
Marinate the mushroom caps in the marinade, and using a basting pastry brush, brush the marinade over them so that they’re well coated.
How to Cook Portobello Mushrooms
You don’t need to worry about any internal temperature since there’s no food safety concern here. So get your grill pan, or use the outdoor grill and place your mushrooms on the grill cap side down, and grill them for 3-4 minutes or until they look done to you.
As the mushrooms are being grilled, I recommend brushing over the leftover marinade to get more flavor. Once the caps get the awesome grill marks, flip them over and cook for 3 more minutes. And that’s it, your portobello mushrooms are ready to be served!
Another method would be to roast the mushrooms on a baking sheet, the result won’t be the same (no grill marks or smokey flavor) but it will still be good!
How to Serve Grilled Portobello Mushrooms
- Serve as a side with other grilled foods such as grilled meats, and kabobs.
- Use them as patties in burgers. Top with your favorite cheese, lettuce, tomato, red onion slices, and serve in a tasty toasted bun. The earthy flavor of the mushrooms makes them so perfect to work as patties in burgers.
- Make stuffed portobello mushrooms by stuffing the grilled mushrooms with a mixture of cheese, herbs, and breadcrumbs, place on a sheet pan and bake for a few minutes.
- For a meat-free meal, serve with turmeric rice, and a side salad.
I recommend consuming these mushrooms on the same day, but if you have leftovers then store them in an airtight container in the fridge for up to 2 days.
You can reheat the leftover portobellos if you like, but I serve them cold the next day.
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Grilled Portobello Mushrooms
- 4 portobello mushrooms stalks removed
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon garlic granules
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Whisk all of the ingredients in a small bowl until well combined.
- Marinate the mushroom caps in the marinade, and using a basting pastry brush, brush the marinade over them so that they're well coated.
- Spray your grill pan with oil, and place on medium heat.
- Once it's hot, place the marinated portobellos cap side down. As the mushrooms are being grilled, brush over the leftover marinade to get more flavor. Cook for 3-4 minutes, and you'll notice that grill marks will become obvious on the mushroom caps.
- Flip them over and cook for 3 more minutes. Remove from the grill pan and serve.
- To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps. I don’t recommend removing the gills as they add a lot to the flavor.
- Remove the stalks for easier grilling. Using your fingers gently twist and pull the stalks and they should come right off. For super fresh mushrooms, you’ll have to use a small paring knife to help you remove the stalks.
- I recommend enjoying these grilled Portobello mushrooms on the same day, but if you have leftovers then store them in an airtight container in the fridge for up to 2 days.
- You can reheat the leftover Portobellos if you like, but I serve them cold the next day.
- I like to use olive oil for its flavor, but feel free to substitute it with a neutral oil with a higher smoke point.