Get ready for the ultimate umami experience. Grilled Portobello Mushrooms combine natural earthiness, fresh green herbs, and smoky charcoal to create a deep, savory flavor profile. These flexible fungi are hearty enough on their own to be a meatless main, but shine just as bright when added to veggies, pasta, or protein.
‘Tis the season, y’all. I’m calling it. The grill has officially been uncovered. I have purchased 3 tons of charcoal. We refinished the deck. I am ready to fully commit to this. So much so I might buy a camp chair with one of those built-in mesh cup holders and start drinking canned beer.
Grilled Portobellos were my first “must have” this year. Probably because this is the one food that I’ve yet to find a cooking method for that doesn’t make me go “it’s really good, but not grill-good.” I am absolutely one of those it’s-not-better-it’s different people. Do I have preferences? Sure. But those are often flexible depending on the time of year or the mood I’m in.
But ever since I discovered the magic of grilled portobellos I’m inclined to treat these as a summertime “seasonal veggie” that I just have to look forward to half the year. (With an exception being made, of course, for any variety of dip-stuffed, cheese-topped baked portobello caps. I’m not a complete lunatic.)
Aside from the fact that the burst of umami from these will slap you upside your head and make you see angels, they’re so simple to make and perfect for a grill novice. Even I sometimes still fret about protein temps on the grill – these puppies eat like a meat, but cook like a veg.
Practice makes perfect so I recommend grilling and serving, you know, like, every day for a week… twice a day? And if you’re not sick of it, just don’t stop until grill season is over. Or relocate your entire family to a place you can grill portobellos year round. People have moved for sillier reasons. Probably.
How to Grill Portobello Mushrooms
If there’s one “cookout” dish that could convince a carnivore to go meat-free, it’d be these Grilled Portobello Mushrooms. Rubbed with a fresh herb marinade and cooked over a flame (or flaming hot charcoals), they turn out slightly smoky, super juicy, and perfectly charred. Prep is a breeze and they’ll be ready to serve in under 15 minutes.
- Marinate: make the marinade with, oil, vinegar, garlic, and your choice of fresh herbs; coat mushrooms evenly with a silicone brush and allow to sit for 30 minutes.
- Grill: heat a gas grill to high or prepare a charcoal grill for high heat; start gill side down and cook for 5 minutes.
- Flip: grill top side for another 2-3 minutes.
- Rest: allow to rest for 2-3 minutes before slicing or serving.
Tips for Making This Recipe Perfectly
- Use your choice of herbs – 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.”
- Marinate at least 30 minutes – go longer for deeper flavor.
- Grill directly on the grates, or use a grill basket for easy cleanup.
- Be careful when flipping! The caps will fill up with liquid as the water content cooks out, so we suggest you start grilling gill side down.
- You can keep them on the grill longer for a more charred finish.
Do I Remove the Stems and Gills?
Leave the gills alone but definitely remove the stems. Gently hold the cap and pull the stem out.. You’re looking for “clean lines.” Well, as clean a line as one can get from a mushroom. After the stems are removed, gently (GENTLY – you are not trying to exfoliate your mushrooms) wipe away any dirt or debris from the cap with a damp paper towel.
(Note – You can grill the stems separately, but they’re pretty woody. If you don’t want to waste them, I like to chop, saute, and serve with eggs the next morning.)
How to Serve Grilled Portobello Mushrooms
- As a side – they’re particular good with Rosemary Steak
- Make it a vegetarian meal and serve with polenta. Find some inspiration here.
- Toss into pasta – we like these with our Creamy Pasta Sauce.
- Serve whole as Portobello Burgers – Vegan? Sub ’em for meat. Keto? Use ’em as buns!
- Personal fave – on toast with homemade ricotta.
Love mushrooms? Us too!! Click the link to explore more ways to cook mushrooms and everything you need to know to get the perfect texture!
More Meatless Mains
- Cauliflower Shawarma Grain Bowl
- Portobello Mushroom Fajita Bowls
- Asparagus Frittata
- Spicy Potato Tacos
- Cauliflower Curry with Sweet Potato
- Mushroom Bolognese
Did you make these Grilled Portobello Mushrooms? I’d love to know how they turned out! Leave a comment and a rating below.
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- Silicone Baking Brush
- 9×13 Casserole Dish
- Grill pan
- 4 large portobello mushroom caps
- ⅓ c. olive oil
- 1 tbsp balsamic vinegar
- 4 tbsp fresh herbs, minced, divided
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp ground pepper
- 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 for high heat.
- Sprinkle each side of the mushrooms with salt and pepper. Place the portobellos on the grill cap side up. Close the lid and grill 5 minutes. Flip the mushrooms, close the lid, and grill 2-3 minutes more, or until tender.
- Remove from heat and rest 2-3 minutes. Cut into ½” slices and top with additional fresh herbs.