These charcoal grilled portobello mushrooms are one of my favorite fall foods to grill. The mushrooms turn out slightly smoky, super juicy, and perfectly charred. This is an easy, simple, and insanely delicious recipe that’s a total crowd pleaser!
We invested in our first ever charcoal grill this year and I’m in love. Swoon. We went with the Original Weber Kettle and I fall in love a little deeper every time I fire her up. While gas grills are easier to use and maintain (at least until you get into the swing of a charcoal set-up), you simply cannot beat the flavor imparted by a charcoal grill.
Fun fact – the flavor from charcoal grilling isn’t derived from the briquettes, but instead comes from the meat or vegetables as they cook. While the food is cooking, little bits of juice and fat drip down into the charcoals, which then singe and create smoke. That smokiness makes it way back into the food. #themoreyouknow
You can enhance the taste further by using different wood chips and planks, and I’m super eager to get experimenting beyond briquettes and will report back to y’all soon. But baby steps, ya know?
We’ve had our fare share of vegetables, steaks, and chicken on the grill over the last six weeks, but these grilled portobello mushrooms are probably my favorite recipe so far. They turned out slightly smoky, super juicy, and perfectly charred. Easy, simple, and insanely delicious.
We had these over cheesy polenta for a satisfying meal that’s both vegetarian and gluten-free. You can enjoy them on their own as a side dish, served atop juicy steaks, or tucked into a salad or lettuce wrap. Endless possibilities for these beauties.
Charcoal Grilled Portobello Mushrooms Recipe Notes
Fair warning, the mushrooms take a little time to marinate (30 minutes, and up to overnight), so either plan ahead the morning or night before, or give yourself a full hour to prepare them before dinnertime.
My go-to marinade for grilled portobello mushrooms is pretty basic, but it’s a great way to use up the odds and ends of leftover herbs you’ve been tucking into the fridge to “use later”. My marinade is a base of olive oil, red wine vinegar, and garlic, plus whatever herbs are around. What I use depends on what I have, and fortunately mushrooms play nice with a pretty wide range of herbs. Try parsley, thyme, chives, rosemary, basil, tarragon…go wild y’all!
Mix up the marinade and then prepare the caps. To remove the stem, hold the mushroom in one hand and then gently tug on the stem with your other until it pops out. You can also marinate and grill the stems, but fair warning that they’re pretty woody. After you’ve removed the stems, run a damp paper towel over the flesh and gills to remove any residual dirt.
The easiest way to apply the marinade is with a silicone basting brush. Just dip and slather. Be liberal with your marinade – mushrooms really soak up oil, plus it’s an easy way to add more flavor and depth. Let ’em chill out in the marinate while you fire up the grill. You can also prep these in the morning (or night prior) for a faster dinner prep.
You’ll grill these babies over high heat anywhere from 15-25 minutes depending on cap size and your desired level of tenderness. The longer they cook, the more moisture they’ll release, resulting in charred and crispy the caps with fairly firm flesh. I prefer to go on the longer end for a meatier texture.
Grilled portobello mushrooms are the base for any number of easy weeknight meals. Here are some of my favorite ways to enjoy them:
- as shown here, over polenta with parmesan cheese
- on top of a spinach salad with blue cheese, walnuts, sliced raw vegetables, and vinaigrette
- over pasta or spaghetti squash, dressed with garlic butter, lemon juice, lemon zest and a dollop of ricotta
- as a topping for ricotta toast
- as a burger with lettuce, tomato, fresh mozzarella, and pesto
The possibilities are endless. How do YOU like grilled portobello mushrooms? Tell me in the comments!
SAUSAGE AND VEGETABLE STUFFED PORTOBELLOS
Looking for another way to enjoy portobello mushrooms? Check out my recipe for sausage and vegetable stuffed portobello mushrooms. These are a grain-free, veggie-packed, healthier version of classic Italian stuffed mushrooms. They’re super addictive and totally kid-friendly!
Charcoal Grilled Portobello Mushrooms
Print Recipe Rate This Recipe Pin RecipeRecommended Equipment
- Silicone Baking Brush
Ingredients
- 4 large portobello mushroom caps
- 1/3 c. olive or avocado oil
- 1 tbsp red wine vinegar
- 4 tbsp fresh herbs, minced, divided
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
Instructions
- Remove the stems from the portobellos, then rub the flesh and gills with a wet towel to remove any dirt.
- In a small bowl, whisk the olive oil, vinegar, 3 tbsp of fresh herbs, and garlic until incorporated. Brush the marinade over the tops of the portobellos and into the gills. Set on a plate and marinate at room temperature for 30 minutes; alternatively, cover tightly and marinate in the fridge overnight.
- When you’re ready to cook, prepare your grill or grill pan for high heat. I use a charcoal Weber and it takes about 20 minutes to get to proper temperature.
- Sprinkle each side of the mushrooms with salt and pepper. Place the portobellos on the grill cap side down. Grill until the caps are charred and the flesh is tender, 10-15 minutes depending on size. At this point, the caps will be full of liquid, which is completely normal - they’re just releasing their natural water content. Flip the portobellos and grill gill side down for an additional 5 minutes.
- Remove from heat and allow to cool for a few minutes. Cut into ½” slices and top with additional fresh herbs.
Notes
- atop spinach salad with blue cheese, walnuts, sliced raw vegetables, and vinaigrette
- over pasta or spaghetti squash, dressed with garlic butter, lemon juice, lemon zest and a dollop of ricotta
- as a topping for ricotta toast
- as a burger with lettuce, tomato, fresh mozzarella, and pesto
Nutrition Information
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[…] grilled portabello mushrooms are so versatile: you could stuff them into a sandwich or wrap, use them to top grains or polenta […]