These charcoal grilled portobello mushrooms are slightly smoky, super juicy, and perfectly charred. This is an easy, simple, and insanely delicious side dish that's a total crowd pleaser! Note: you'll need at least 30 minutes for the portobello mushroom marinade time. Alternatively, the mushrooms can be covered and tucked into the fridge overnight.
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.
Suggestions for serving: I LOVE these over cheesy polenta. It’s a satisfying gluten-free, vegetarian dinner. If you need some extra protein, throw in a poached or fried egg.Other suggestions:
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