Grilled Portobello Mushrooms

Simple Ingredients

The mushrooms are marinated in olive oil, balsamic vinegar, fresh herbs, and garlic, then grilled to perfection.  There are only 6 ingredients needed to make these mushrooms.

Portobello Mushrooms: Get large mushrooms of equal size. Portobellos are a cultivated variety of mushroom (versus wild), and are likely grown in sanitized, composted peat moss. While the moss is safe to consume, I prefer to give the mushrooms a rinse.

• To Clean Portobello Mushrooms – remove and discard the stems. Rinse the tops under cool water for only 2 seconds. Don’t let them get too wet. Wipe dry with a kitchen towel. Gently wipe the bottoms. No need to remove the gills for this recipe. 

Balsamic vinegar: I like to use organic balsamic vinegar of Modena available in most grocery stores.

Olive oil: I love the flavor extra virgin olive oil gives to the mushrooms.

Oregano and Thyme: Fresh herbs in the marinade and sprinkled on at the end give the mushrooms a bright fresh taste. Dried herbs can be substituted but don’t have as much flavor.

Garlic: Mince the garlic to get the maximum flavor. 

Marinating the Mushrooms

On a large plate big enough to hold the mushrooms, mix together the olive oil, balsamic vinegar, garlic, herbs and sea salt.

Coat both sides of the mushrooms and let sit at least 5 minutes and up to 30 minutes but not longer.

Grilling the Mushrooms

• Preheat a grill to medium-high heat. It should be at least 400°.
• Clean your grates and use a paper towel to oil them. 
• Dip both sides of the mushrooms in the marinade again. Place on half the grill top side down.
• Turn the mushroom side of the grill down to medium-low.
• Grill 5-15 minutes. Use tongs to dip the mushrooms into the marinade frequently so they stay moist. 
• The juices will collect on the inside of the mushroom. When you dip them into the marinade pour all the delicious juices from the mushrooms into the marinade. The juices will become part of the marinade.
• Be careful they don’t get too brown. If they are getting too brown turn down the heat to low on both sides of the grill.
• Once they are getting tender, turn them over, dip into the marinade, and grill on the other side for 3-5 minutes.
• If they are not done, turn them back over and continue to grill top side down, until tender, dipping into the marinade frequently.

Serving the Mushrooms

Place the warm mushrooms onto a bed of arugula and drizzle with remaining marinade. Sprinkle with fresh herbs. 

Let rest 2-3 minutes before slicing.

You can also put the grilled mushroom inside a bun and serve as a mushroom burger. 

Other serving options –  slice and serve over cauliflower mashed potatoes, quinoa, millet or rice. 

Left over mushrooms keep 3-4 days in the refrigerator.

I hope you love these Grilled Portobello Mushrooms.  They are hearty and flavorful with a rich umami taste.

It’s a vegan barbecue dish everyone loves.

They are easy to make, full of antioxidants, high in Vitamin B’s, thick, juicy and delicious.

I hope you enjoy the recipe and make these mushrooms at your barbecue this weekend.  Please leave me a comment, I always love hearing from you.