These Grilled Portobello Mushrooms are flavorful and so easy to make. Covered in a delicious marinade, these mushrooms are sweet, tangy, and have a tasty texture.
Portobello mushrooms are a great vegetable to work with because they have an amazing texture that is almost "meaty." It's a really satisfying ingredient and goes great with lots of other dishes. These Grilled Portobello Mushrooms are marinated in a flavorful mixture of balsamic vinegar, olive oil, and spices whose flavor is only enhanced with grilling. You are going to love these flavors.
If you are avoiding meat or serving these to a friend or family member who is, they are going to be thrilled. This healthy, simple dish is both satisfying and really tasty. You can easily serve these in place of any meat on your menu, or just make these one of your "meatless Mondays" regulars. You'll want to make this dish again and again once you've had a taste. Before we go into the ingredients, let's first talk about selecting the best portobello mushrooms, since they're the star of the show.
How to select portobello mushrooms for grilling
When buying portobello mushrooms, look for caps that have opened up nicely (refer to the photo below). These mushrooms will cook through faster and more evenly. If you bought caps that look thick and closed, you can remove a little bit of flesh around the rim. I suggest piercing the mushrooms with a fork, which helps the marinade to get inside the holes and also helps speed up the cooking process a bit.
- Portobello Mushrooms.
- Balsamic Vinegar. Adds sweet acidity to the mushrooms, especially as they grill.
- Olive Oil. Or any oil you like to use, such as canola, avocado, or grapeseed.
- Oregano. Adds a nice earthy taste.
- Garlic Powder. For a delicious pungent flavor.
- Paprika. Sweet, smoked, or hot, which ever you like best.
- Salt. To taste.
- Sriracha. This adds a touch of heat to this dish.
How to Make Grilled Portobello Mushrooms
1. Gently wash the portobellos and pat them dry with paper towels. Remove the stems and carefully pierce the mushrooms all around with a fork.
2. Prepare the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and sriracha in a small bowl.
3. Spoon the marinade over the mushrooms until they are covered and then let them rest for 10-15 minutes so it can be absorbed.
4. Place the mushrooms, gill side up, on the grill pan. Grill for about 5 minutes.
5. Flip the mushrooms and grill for about 4-5 minutes, brushing them with marinade drippings, if desired.
How to Serve these Portobello Mushrooms
There are lots of dishes you can serve these Grilled Portobello Mushrooms in, especially as a substitute for meat. Here are a few yummy suggestions:
- On their own. As I mentioned, these are very satisfying and filling, so they can be enjoyed all by themselves.
- As a burger. Place these mushrooms in a bun with some lettuce, tomato, and avocado for a tasty lunch.
- With pasta. Top your favorite pasta or slice them and toss with Easy Angel Hair Pasta for a great dinner.
- Chopped and mixed with eggs. Use up leftovers by dicing them and tossing with eggs for a special breakfast scramble.
- With grains. Rice, quinoa, bulgur, sorghum, or any other grain can be served with these Grilled Portobello Mushrooms. Try them in this Red Rice and Beans.
How to Serve and Reheat
These Grilled Portobello Mushrooms are best eaten the day they are made, but they can be stored in the fridge for 2-3 days. Just place them in an airtight container until you're ready to warm and serve them. To reheat, place the mushrooms either in a microwave-safe bowl to heat or back on the grill until warmed through.
Grilled Portobello Mushrooms are such a delicious and simple dish, but one that promises lots of flavor. You can prepare these for dinner at home, grill them for an outdoor barbecue, or enjoy the leftovers in the morning for breakfast. You're going to love the great taste and texture of this dish, and so will your family and friends.
More tasty mushroom recipes to try:
- Garlic Mushrooms
- Potatoes with Mushrooms
- Mushroom Bourguignon
- Broccoli and Mushroom Stir-Fry
- Mushroom Couscous
Grilled Portobello Mushrooms
- 4 large portobello mushrooms
- ¼ cup balsamic vinegar
- 2 tbsp. olive oil
- ½ tbsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. sriracha
- ⅓ tsp. salt or to taste
- Gently wash the portobellos and pat them dry with paper towels. Remove the stems and carefully pierce the mushrooms all around with a fork.
- Prepare the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and sriracha in a small bowl.
- Spoon the marinade over the mushrooms until they are covered and then let them rest for 10-15 minutes so it can be absorbed.
- Place the mushrooms, gill side up, on the grill pan. Grill for about 5 minutes.
- Flip the mushrooms and grill for about 4-5 minutes, brushing them with marinade drippings, if desired.