Fire up the grill and add grilled portobello mushrooms to the menu!
Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.
- They’re easy to make and packed with savory flavor.
- They can be served as a side dish or a meatless main dish.
- They are the perfect meatless swap for burgers.
- They’re so good that even meat lovers love them too!
Ingredients for Grilled Portobello Mushrooms
Mushrooms: Choose whole, unbroken mushrooms. Wipe them with a paper towel instead of rinsing them so they don’t soak up water—or rinse very quickly if needed.
Marinade: Balsamic vinegar and soy sauce are perfect for earthy-flavored portobellos. Use regular or low-sodium soy sauce. Garlic and black pepper add the ideal flavor balance.
Variations
- Serve as a side dish or have it on a toasted bun with vegetables like lettuce, tomato, red onion, or roasted red peppers.
- Brush the tops with melted butter and add some chopped herbs like fresh basil, parsley, or thyme before serving.
- Turn it into a portobello mushroom burger with toppings and cheeses like mozzarella, goat cheese, or feta.
Grilling Portobello Mushrooms
- Wipe off any dirt or debris with a damp paper towel and remove stems.
- Score mushrooms lightly over the tops with a knife, gill side down. (It’s not necessary to remove the gills).
- In a small bowl prepare marinade (recipe below) and marinate mushroom caps for up to 1 hour.
- Grill portobellos on medium-high heat until tender and lightly charred, flipping halfway through.
Storing Leftovers
Storage: Keep leftover grilled mushrooms in an airtight container in the fridge for up to 3 days.
Reheat: Warm them on the grill or in a dry saute pan on medium heat.
Make a new dish: Chop leftovers or cut into slices and use them in soups or stews, omelettes, or a veggie stir fry.
Tasty Grilled Side Dishes
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Grilled Portobello Mushrooms
These grilled portobello mushrooms have the best tangy marinade and a smoky finish.
Prevent your screen from going dark
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With a paper towel, wipe the mushrooms clean. Remove stems.
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Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).
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In a glass bowl or freezer bag, mix marinade ingredients. Add the mushrooms and toss well to coat. Let marinate for at least 15 minutes or up to 1 hour.
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Preheat the grill to medium-high and place mushrooms on it stem side down.
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Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.
Wrap grilled portobellos individually in foil and keep warm in the grill basket or in an oven preheated to 200ºF.
Calories: 88 | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 260mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Main Course, Side Dish
Cuisine American
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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