How to BBQ Ideal Portobello Mushrooms

These simple grilled portobello mushrooms are succulent, smoky, and ready in just 20 minutes: no marinating needed! Grill them as a side dish or serve in a bun for a plant-based burger.

Want to enhance your grilling skills? Try these fantastic grilled portobello mushrooms! They’re juicy and packed with hearty, meaty umami. My technique for grilling them is quick and straightforward: unlike many recipes, there’s no need for marinating time. Just drizzle with olive oil and balsamic vinegar, then toss them on the grill. I use this method frequently and it results in the most tender, juicy, and mouthwatering mushroom caps. Here’s how to make them!

Reasons to Love This Recipe

– No marinating necessary. Just drizzle, season while preheating, and grill: no advance planning required!
– Cooks in 15 minutes. A fast and simple summer side.
– Vegan and gluten-free. Suitable for nearly every guest at the table.

Ingredients You Will Need

Portobello mushrooms are what changed my perspective on this vegetable (or rather, fungus). The meaty flavor you achieve when cooking them is incredible! The grill is undoubtedly the best method for portobello mushrooms as it also adds that smoky taste. You’ll only require a few ingredients for tons of flavor:

– Portobello mushroom caps: Choose large, firm caps devoid of bruises or soft spots. The larger the cap, the meatier the outcome.
– Olive oil: Assists in even cooking and prevents sticking to the grill grates.
– Balsamic vinegar: The flavor enhancer: it contributes a tanginess and a touch of sweetness. If you enjoy the taste, you can also finish them off with a drizzle of balsamic glaze.
– Salt and pepper: Naturally; to elevate the flavors even further.

How to Grill Portobello Mushrooms

Here’s my expert technique for grilling portobello mushrooms! One thing to keep in mind is that they release a substantial amount of liquid while grilling. That’s why it’s crucial to place portobellos with the gill side facing up first. The liquid will gather in the cap, and then you can flip it to allow the liquid to drain through the grates. Here’s how to proceed:

– Preheat your grill to medium-high heat: that’s between 375 to 450 degrees.
– Prepare the mushrooms: Remove the stems and drizzle with olive oil and balsamic vinegar.
– Grill: Position them on the grill gill side up for 10 to 14 minutes, then flip and grill for an additional 2 to 3 minutes until juicy and browned.

Serving Them as a Portobello Burger

The great thing about grilled portobello mushrooms: they can be served as a side dish or as a main dish! Place them on a bun and they transform into “portobello burgers.” Don’t forget to add a protein source to the sandwich: such as cheese! Alternatively, pair them with a hearty side packed with plant-based protein. Mushrooms lack significant protein on their own, making them less filling than a typical burger. Here are some serving ideas:

Another option? Create Stuffed Portobello Mushrooms using grilled portobellos and spinach artichoke filling. Or enjoy them as a Portobello Mushroom Pizza!

Serving Suggestions as a Side Dish

Grilled portobello mushrooms naturally shine as a side dish! Alex and I often grill a full tray of vegetables, including portobellos. Here are some main dishes that elevate a meal with grilled mushrooms:

Let me know if you try these grilled portobello mushrooms: they’re one of our favorite accompaniments to summer grilled meals.

Storage Instructions

Grilled portobello mushrooms are best enjoyed fresh from the grill, but you can store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 375°F oven. Leftovers are great in sandwiches, wraps, or as part of a grain bowl.

Dietary Notes

This grilled portobello mushroom recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

Do I need to marinate portobello mushrooms before grilling?
No! Olive oil and balsamic vinegar applied while the grill heats up bring significant flavor without any wait.

Should I remove the gills before grilling?
You don’t need to. The gills are edible and actually help retain the olive oil and balsamic during grilling. If you wish to remove them for aesthetic reasons, gently scrape them out with a spoon before seasoning.

Can I prepare these without a grill?
Yes. Roast them in a 450°F oven on a baking sheet for around 15 minutes until tender. Drain off any excess liquid before serving.

Easy Grilled Portobello Mushrooms

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