portobello mushrooms grilled recipe

Written BySheba G Updated On
portobello mushrooms grilled recipe
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The Best portobello mushrooms grilled recipe

I’ve always been a fan of portobello mushrooms, and when I discovered the grilled portobello mushroom recipe, I knew I had to share it with my family and friends. The smoky flavor and tender texture of these mushrooms make them a perfect addition to any meal.

My kids love helping me prepare the recipe, and it’s become a staple in our household for weeknight dinners. The best part is that it’s incredibly easy to make and can be customized to suit everyone’s tastes.

Whether you’re looking for a quick and healthy meal or a show-stopping dish for special occasions, this recipe is sure to impress. I’ve experimented with various marinades and seasonings, but the classic combination of olive oil, garlic, and herbs is my go-to.

The key to success lies in not overcooking the mushrooms – they should still retain some moisture and be slightly charred on the outside. Once you’ve mastered this technique, you’ll be hooked on grilled portobellos for life!

My family enjoys serving them as a main course or using them as a topping for salads or wraps. It’s also a great way to get your daily dose of vegetables in a delicious and satisfying way.

With its rich flavor and versatility, this recipe is perfect for anyone looking to mix up their usual dinner routine.

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

4.9 from 1962 votes

This recipe features juicy, flavorful portobello mushrooms grilled to perfection. Perfect as a meat substitute for vegan and vegetarian dishes, these grilled mushrooms are tender, smoky, and full of umami flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

For the Mushrooms

4 large portobello mushrooms, stems removed and gills scraped out

👨‍🍳Directions

1In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
2Ensure all ingredients are well combined.
3The marinade should have a tangy and slightly pungent aroma from the garlic and herbs.
4Place the portobello mushrooms, gill side up, in a dish large enough to hold them in a single layer.
5Pour the marinade over the mushrooms, ensuring each mushroom is well coated.
6Let the mushrooms marinate for at least 15 minutes, or up to 30 minutes for more intense flavor.
7The mushrooms will absorb some of the marinade and become more plump.
8Preheat the grill to medium-high heat, around 400°F to 450°F.
9Ensure the grill grates are clean and well-oiled to prevent the mushrooms from sticking.
10Grill the mushrooms, gill side up, for 5-7 minutes, or until grill marks appear and the mushrooms begin to soften.
11The mushrooms will release some moisture and start to shrink slightly.
12Flip the mushrooms and grill for an additional 5-7 minutes, or until the mushrooms are tender and have nice grill marks on both sides.
13The mushrooms should be slightly charred and have a smoky flavor.
14Use a basting brush to brush any remaining marinade onto the mushrooms while they grill.
15Be cautious of flare-ups from the marinade.
16Remove the mushrooms from the grill and let them rest for a few minutes before serving.
17This allows the juices to redistribute throughout the mushrooms.
18Serve the grilled portobello mushrooms as a main dish or a side, garnished with fresh herbs if desired.
19The mushrooms should be juicy, tender, and full of flavor.

🔧Equipment

Bowl for marinade
Grill or grill pan
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 3g

📝Notes

Tips: To make this recipe oil-free, use low-sodium vegetable broth instead of olive oil in the marinade. For a spicy kick, add red pepper flakes to the marinade. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or on the grill.

Watch Video Of How Grilled Portobello Mushrooms Works

This grilled portobello mushroom recipe has become a staple in our household for good reason – it’s easy to make, packed with nutrients, and can be enjoyed at any time of year. Whether you’re looking for a quick weeknight dinner or want to impress your guests at your next gathering, this recipe is sure to deliver.

Store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months. Reheat by grilling or pan-frying until warmed through.

Serve as-is or top with your favorite sauces or spreads – enjoy!

❓ Frequently Asked Questions About Grilled Portobello Mushrooms

Q: What type of mushrooms are portobello?

Portobello mushrooms are actually just large cremini mushrooms that have been allowed to mature.

Q: Can I use other types of mushrooms instead?

While other types of mushrooms can be used, they won’t have the same depth of flavor and texture as portobellos.

Q: How do I prevent the mushrooms from drying out while grilling?

To keep them moist, make sure to brush them with olive oil before grilling and don’t overcrowd the grill.

Q: Can I prepare the marinade ahead of time?

Ahead-of-time preparation is perfectly fine – just store it in an airtight container in the fridge until ready to use.

Q: Are portobello mushrooms safe for consumption by people with allergies?

As with any food, if you have an allergy or intolerance, please consult with a healthcare professional before consuming this dish.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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