This Grilled Portobella Mushroom Recipe turns a humble cap into a smoky, savory side dish with real weeknight ease. A quick balsamic marinade with garlic and rosemary does the heavy lifting, and the mushrooms grill up meaty enough to double as a burger. Serve them alongside these Crab Stuffed Portobello Mushrooms when you want a table that leans all in on mushrooms.
Grilled Portobella Mushroom Recipe At A Glance
- ⏰ Total Time: 20 minutes (10 min prep + 10 min grill)
- 🍽️ Servings: 4
- 🍅 Cuisine Type: Mediterranean
- 🌿 Flavor Profile: Smoky and savory, with garlicky, herby depth from balsamic vinegar and fresh rosemary
- 🌾 Dietary Info: Naturally gluten-free, vegetarian, and low-carb
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days; reheat in a skillet over medium heat or in 30-second microwave intervals
- ⭐ Why You'll Love It: A meaty, restaurant-style side that comes together on the grill in 20 minutes flat which is easy enough for a weeknight and special enough to serve to company
Save And Summarize This Recipe
These grilled mushrooms hold their own next to a main dish. Serve them alongside a Grilled Lamb Burger or Tuscan Lemon Chicken for something heartier, or pair with Roasted Honeynut Squash when you want the whole spread to stay vegetable-forward.
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Mushrooms show up all over this site because I can't stop cooking with them. If you love this marinade, this mushroom skillet is a great weeknight follow-up, and this spinach mushroom casserole is the version to make when you want something heartier and not grilled.
Key Ingredients
You will need the following ingredients to make this Grilled Portobella recipe:
- Balsamic Vinegar - Use good quality balsamic vinegar here. A thin, overly acidic bottle won't reduce the same way on the grill, and it's what gives this marinade its rich, slightly sweet edge. If you love what balsamic does for these mushrooms, it's just as good on a completely different cut: this balsamic marinade for steak uses the same principle.
- Fresh Rosemary and Garlic - Dried rosemary works in a pinch, but fresh is what makes this marinade taste bright instead of dusty. The freshness of the herbs and garlic shine through when the mushroom is grilled.
- Portobella Mushrooms - Look for portobella caps that are firm with no soft spots, and try to pick ones close in size so they all finish grilling at the same time.
See the recipe card for quantities.
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Variations
- Switch up the marinade - Swap the balsamic for soy sauce, lemon juice, or a splash of Worcestershire. Each pulls the flavor in a different direction without changing the technique.
- Add heat or spice - A pinch of red pepper flakes, cumin, or smoked paprika in the marinade adds depth without overwhelming the mushroom.
- Turn them into a burger - Grill as directed, then stack on a bun with melted provolone, a slice of tomato, and whatever else you'd put on a good burger. The caps are meaty enough to carry it.
- No grill? Use the oven - Roast at 450°F on a baking sheet for about 15 minutes, until tender. Drain off any liquid that pools before serving.
How To Make Grilled Portobella Mushroom Recipe: Step-By-Step
Step 1: Clean and dry the mushroom caps.
Step 2: Prepare the marinade by combining the olive oil, vinegar, garlic, chopped rosemary, and salt.
Step 3: Marinate the mushrooms for a minimum of 30 minutes.
Step 4: Grill over medium heat until the caps are tender.
Gwen's Pro tip
Grill the mushrooms gill-side up first. They release a good amount of liquid as they cook, and grilling gill-up lets it pool in the cap instead of flaring up on your grill. Flip after 8 to 10 minutes to drain the liquid through the grates, then finish another 2 to 3 minutes until tender and browned.
How to Clean Portobello Mushrooms
You will definitely want to clean your mushrooms before making this recipe:
- Remove the stems and discard or save them for soup or other uses.
- With a paper towel, gently rub off any dirt from the caps.
- While I don't do this, it helps by keeping the caps from "leaking" juice - using a small spoon, gently scrape the underside of the mushroom caps to remove the gills. The gills are edible however.
Grilled Portobella Mushroom Recipe FAQ's
No. However, some people prefer it as they don't like the texture. I find that when you remove the gills, the mushrooms will have less juice leaking out of them after being cooked. Also, the gills are packed with anti-oxidants so they add more nutrition to the dish.
Slice them and toss into pasta, layer into a sandwich or wrap, add to a grain bowl, or use as a pizza topping. They also work well chopped into a quick omelet the next morning.
That's the liquid the mushrooms release as they cook. Grill them gill-side up first so the liquid pools in the cap instead of pooling on your grill grates, then flip for the last few minutes to drain it off. Skipping that flip is usually what leads to a soggy mushroom.
Other Grilled Recipes
Let me know your thoughts on this Portobella Mushroom Marinade by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Grilled Portobella Mushroom Recipe
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Ingredients
- 4 portobello mushrooms
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 sprigs rosemary chopped
- 2 cloves of garlic chopped
- kosher salt
Instructions
- Clean the mushrooms by taking off the stem and discarding. Take a spoon and remove the gills gently.
Make the marinade
- In a bowl, combine the olive oil and vinegar.
- Mince the garlic and add to the bowl.
- Take the rosemary leaves off of the stem and chop. Add to the bowl.
- Stir and taste. Add salt if needed.
Prepare the mushrooms
- In a large baking dish or plastic bag, add both the marinade and the mushrooms.
- Make sure that the mushrooms are coated with the marinade.
- Marinate for at least 30 minutes for the best flavor.
Grill
- While the mushrooms are marinating, heat up your grill.
- When hot, add the mushrooms and grill evenly on both sides until tender, about 10 minutes.
- Serve.
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