BBQ & Grilling, Main Dishes, Side Dishes
Grilled Portobello Mushrooms How to Recipe
These juicy mushroom caps, soaked in a tantalizing marinade of balsamic vinegar, extra virgin olive oil, and Italian spices, are a perfect side dish. With an easy prep and a sizzling grill finish, these grilled portobellos are destined to become a menu favorite.
These grilled portobello mushrooms are perfect for your next vegan BBQ gathering. If you are looking for other delicious plant-based items to BBQ, you can check out my full vegan grilling recipe collection here.
Ingredients & Substitutions for this Grilled Portobello Mushrooms Recipe
The star of this recipe is the portobello mushroom caps, renowned for their meaty texture and rich flavor. If portobellos are unavailable, you can easily substitute them with cremini or button mushrooms, keeping in mind slight variations in taste and texture.
To infuse the mushrooms with delightful flavors, the marinade plays a vital role. Balsamic vinegar imparts tanginess and a hint of sweetness. Alternatively, if balsamic vinegar is unavailable, you can try red wine vinegar or apple cider vinegar, though they may offer a different taste profile.
For a smooth richness in flavor, extra virgin olive oil is key. In case you run out of olive oil, high-quality alternatives like avocado oil or grapeseed oil work well. Choose an oil with a mild flavor that won’t overpower the mushrooms.
Italian spice blend harmoniously blends herbs and spices to elevate the mushroom’s taste. If Italian spice blend isn’t on hand, create a custom blend using dried herbs like oregano, basil, thyme, and rosemary. Experimenting with different herb combinations adds a unique twist, tailored to personal preferences.
Lastly, remember to season the mushrooms with salt and pepper, enhancing their natural flavors and overall taste.
Helpful Tools
- Grill or Grill Pan: A gas grill or grill pan is essential for achieving those beautiful grill marks and adding a smoky flavor to the mushrooms. If you don’t have access to a grill, a grill pan can be a great alternative for stovetop cooking.
- Basting Brush: A basting brush is useful for brushing the marinade onto the mushrooms while grilling. It helps to distribute the flavors and glaze the mushrooms beautifully.
- Tongs or Spatula: Tongs or a spatula are essential for flipping the mushrooms on the grill without damaging them. These tools ensure that you can handle the delicate mushrooms with ease and precision.
- Fork or Skewer: A fork or skewer comes in handy for poking holes into the bottom side of the mushrooms, allowing the marinade to soak in. It’s important to be careful while using the fork to avoid piercing the mushrooms completely.
How to Make Grilled Portobello Mushrooms
Gently wash the portobello mushroom caps, then remove the stems and gills. Using a fork, poke holes into the bottom side of the mushrooms, being careful not to pierce them completely. This will allow the marinade to soak in and infuse the mushrooms with flavor.
In a medium mixing bowl, combine the balsamic vinegar, extra virgin olive oil, Italian spice, salt, and pepper. Whisk the marinade ingredients together until well combined and smooth.
Place the portobello mushroom caps in a container or a resealable bag. Pour the marinade over the mushrooms, making sure to coat them thoroughly. Cover the container or seal the bag and allow the mushrooms to marinate for about 10-15 minutes. This will allow the flavors to penetrate the mushrooms and enhance their taste.
Preheat your grill to medium-high heat. Once the grill is hot, place the marinated portobello mushrooms directly on the grill grates. Cook the mushrooms for approximately 4-5 minutes on each side, or until they become tender and grill marks form. You can brush half of the remaining marinade onto the mushrooms during the cooking process.
Once the mushrooms are almost ready, remove them from the grill. Brush the rest of the marinade onto the mushrooms, adding an extra layer of flavor and moisture. This step helps to intensify the taste and glaze the mushrooms.
Transfer the grilled portobello mushrooms to a serving platter. If desired, garnish with fresh parsley and drizzle with balsamic reduction for an extra touch of flavor and visual appeal.
Now, it’s time to savor the deliciousness! Serve the grilled portobello mushrooms as a standalone dish, as a burger patty alternative, or alongside your favorite side dishes such as grilled BBQ Tofu. Enjoy the flavors and the delightful texture of the mushrooms.
Tips & Tricks
- Choose Fresh and Firm Mushrooms: When selecting portobello mushrooms, look for ones that are fresh, firm, and have a smooth surface. Avoid mushrooms that are slimy or have a wrinkled appearance.
- Customize the Marinade: Feel free to experiment with the marinade ingredients to suit your taste preferences. Add additional herbs or spices, such as garlic powder, paprika, or dried chili flakes, to enhance the flavor profile.
- Marinating Time: While a 10-15 minute marinade is sufficient to infuse the mushrooms with flavor, you can extend the marinating time up to 30 minutes for more intense flavors. However, avoid marinating for too long, as the mushrooms may become overly soft.
- Grilling Temperature: Preheat the grill to medium-high heat for optimal cooking. This temperature allows the mushrooms to cook through while creating those desirable grill marks on the surface.
- Properly Oil the Grill: Before placing the mushrooms on the grill, make sure to oil the grates to prevent sticking. Dip a folded paper towel in oil and, using tongs, rub it over the grill grates. This will help the mushrooms release easily when it’s time to flip them.
- Grill Lid: Consider closing the grill lid while cooking the mushrooms. This helps to create a more even heat distribution, resulting in a thorough and consistent cooking process.
- Don’t Overcook: Keep an eye on the mushrooms while grilling and avoid overcooking them. Portobello mushrooms have a high water content, so overcooking can lead to a mushy texture. Cook them until tender, with a slight bite remaining.
- Leftover Uses: If you have any leftovers, store them in an airtight container in the refrigerator. Grilled portobello mushrooms can be enjoyed cold in salads, sliced as a pizza topping, or reheated gently in the oven for a quick and tasty snack.
FAQ: Grilled Portobello Mushrooms Recipe
Yes, you can substitute portobellos with cremini or button mushrooms. Just keep in mind that the taste and texture may vary slightly.
Absolutely! If you don’t have an outdoor grill, you can use a grill pan on the stovetop. Simply follow the same grilling instructions, adjusting the cooking time as needed.
To prevent sticking, make sure to oil the grill grates before placing the mushrooms. You can use a folded paper towel dipped in oil to rub over the grates.
While it’s best to marinate and grill the mushrooms fresh, you can prepare the marinade in advance and store it separately. When ready to cook, marinate the mushrooms and proceed with grilling for optimal flavor.
Grilled portobello mushrooms can be served as a standalone dish or as a burger alternative. Popular toppings include melted cheese, caramelized onions, roasted bell peppers, or a drizzle of balsamic reduction. Get creative and customize to your taste!
Yes, you can store any leftover grilled portobello mushrooms in an airtight container in the refrigerator for up to 2-3 days. Enjoy them cold in salads, as a pizza topping, or gently reheated in the oven.
Grilled Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp Italian spice
- salt and pepper to taste
- parsley & balsamic reduction to garnish (optional)
Instructions
- Gently wash the mushroom caps, remove the stems and gills. Poke holes into the bottom side of the mushroom with a fork to allow the marinade to soak in. Be careful not to put the fork through the mushroom.
- In a medium mixing bowl, add balsamic, olive oil, Italian spice, salt and pepper and whisk well to combine.
- Add the marinade to the mushrooms, cover, and allow to marinate for 10-15 minutes.
- Preheat the grill to medium/high heat, and place the portobellos on the grill for about 4-5 minutes per side. When the mushrooms are almost ready, brush on 1/2 of the remaining marinade.
- Remove from the grill, brush on the rest of the marinade, garnish with your favourite toppings and enjoy!
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Conclusion: Grilled Portobello Mushrooms
Grilled portobello mushrooms are a delightful addition to any meal. Their meaty texture and rich flavor make them a popular choice for vegetarians and mushroom enthusiasts alike. With a simple marinade and a quick grill, you can transform these mushrooms into a mouthwatering dish that will impress your taste buds.
Whether enjoyed as a standalone dish, a burger alternative, or alongside your favorite sides, grilled portobellos are sure to satisfy. So fire up the grill, gather your ingredients, and get ready to indulge in the savory goodness of these delectable grilled portobello mushrooms. If you’re interested in more plant-based mushroom recipes, feel free to explore my complete Vegan Mushroom Recipes Collection here.
Okay so I tried to grill these this weekend and they turned out perfect for my vegan BBQ guests! They do shrink down quite a bit so I made 8 and my guests loved them. I also used a vey nice high quality balsamic vinegar and I do think that’s very important!
Hi Joleen, thank you so much for the feedback! So glad you and your guest were able to enjoy these!
This was perfect thank you, exactly what I was looking for.
Hi Emma, thank you so much for the feedback!
tried this recipe for a family gathering, and it was a huge hit! Even the pickiest eaters couldn’t resist going back for seconds. It’s simple to make, yet bursting with deliciousness. Highly recommended!
Hi Olivia, so happy you and your family loved the recipe!
The marinade for these mushrooms was so so good, I also used it for some other veggies I was cooking and was absolutely delicious!
Thanks so much Aaron and I agree this marinade can be used on a variety of veggies!
These grilled portobello mushrooms 🍄 were fantastic loved the balsamic simple and amazing. Thank you for not over complicating this recipe.
I’m thrilled to hear that you loved the grilled portobello mushrooms! Keeping it simple with the balsamic worked well – I’m glad you enjoyed the straightforward approach. Thank you for trying out the recipe and taking the time to share your thoughts! 😊
Loved the flavor of this the marinade was delicious. 🤤
Thank you! So glad you enjoyed the marinade’s flavor! 😊