Are you in the mood for a delicious and healthy side dish? I've got just the thing for you – a Quick Low-Carb Grilled Portobello Mushroom Recipe that's a flavor-packed delight. Imagine juicy portobello mushrooms, perfectly grilled to bring out their rich, earthy taste, all while keeping it low on carbs and Keto friendly. Let me walk you through this simple recipe that's sure to satisfy your cravings guilt-free!
Every year when the weather turns warm I look forward to throwing portobello mushroom caps on the grill. They are simple to prepare and easy on the clean up since it's on our outdoor grill. I am completely enamored with any vegetable that I can throw on the grill in the summer and these mushrooms are both tasty and easy! A winning combination.
These mushrooms pair well with my Lamb burger!
Why You Will Love This Mushroom Marinade For Grilling
- Mushrooms are meaty and delicious! Portobello mushrooms also make a terrific vegetarian steak or burger. You will love them!
- They are easy to make - All you need to do is marinate them and throw them on the grill.
- Budget-Friendly - Portobello mushrooms are very affordable and will easily feed a crowd.
- The marinade - this marinade can also double as a salad dressing. The balsamic vinegar will add depth and sweetness to the mushrooms.
- Why You Will Love This Mushroom Marinade For Grilling
- Ingredients for these Quick Low-Carb Grilled Portobello Mushroom Recipe
- How To Make a Portobello Marinade
- How to Clean Portobello Mushrooms
- Popular Substitutions and Variations for this Grilled Portobello Mushroom Recipe
- How To Store These Grilled Marinated Portobello Mushrooms
- Top tip
- Quick Low-Carb Grilled Portobello Mushroom Recipe
Ingredients for these Quick Low-Carb Grilled Portobello Mushroom Recipe
I love the combination of balsamic vinegar with mushrooms! This mushroom marinade is made for grilling and I use it on other vegetables like cauliflower and peppers.
- Olive oil - while I use extra-virgin olive oil, you can use any type of olive oil in this recipe or if you would like one with a higher smoke point, you can swap for an avocado oil
- Balsamic vinegar - I only recommend using balsamic vinegar for these mushrooms
- Garlic - I love the taste of fresh garlic in this recipe but if you would prefer to use minced in a jar, it will not significantly change the taste or texture.
- Fresh rosemary - fresh rosemary will add a lot more flavor than dried rosemary. However, feel free to sub 1 T of dried rosemary in this recipe. Or, if you would prefer, you can use thyme as well.
- Kosher Salt - this is to taste.
- Large portobello mushrooms - look for large portobello mushroom caps in the grocery store or farmer's markets. I love to use portobello mushrooms because I love their meaty texture! They make a terrific meat replacement.
See the recipe card for quantities.
How To Make a Portobello Marinade
Clean and dry the mushroom caps.
Prepare the marinade by combining the olive oil, vinegar, garlic, chopped rosemary, and salt.
Marinate the mushrooms for a minimum of 30 minutes.
Grill over medium heat until the caps are tender.
Hint: Use balsamic vinegar in this recipe. Other kinds of vinegar will not give the same flavor that a good quality balsamic will have for grilled veggies. I am picky about my olive oil and vinegar. This is the brand that I use.
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.
Popular Substitutions and Variations for this Grilled Portobello Mushroom Recipe
A few quick ideas for you to change things up!
- Switch up the marinade by changing the liquids
- Add soy sauce for more umami
- Add lemon juice for more "tang"
- Try honey and siracha and skip the balsamic vinegar
- Use a barbeque sauce
- Use a teriyaki sauce
- Spices - You can use garlic powder as it's easier, add black pepper if you wish, use thyme in place of the rosemary or add some with the rosemary.
- Turn the mushrooms into a burger! Add a bun, lettuce, tomato and your favorite toppings. You will love these as a burger!
How To Store These Grilled Marinated Portobello Mushrooms
Store in an airtight container in the refrigerator. When you are ready to eat them, reheat in a skillet over medium heat or microwave in 30-second intervals. Cooked portobello mushrooms will last in the refrigerator for up to three days.
If you can find them, use fresh herbs. Using fresh rosemary will make the marinade delicious as does freshly chopped garlic.
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.
No. You can simply pour the marinade over them and then grill. However, I have found that 30 minutes of letting them sit and develop the flavor.
Yes. While portobellos are the easiest to grill, large-cap shitake mushrooms will also work. If you decide to marinate and then saute on the stovetop, you can use any type of mushroom for this recipe.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Quick Low-Carb Grilled Portobello Mushroom Recipe
- 4 portobello mushrooms
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 sprigs rosemary chopped
- 2 cloves of garlic chopped
- kosher salt
- 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.
- 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.