These easy grilled portobello mushrooms are juicy, smoky, and ready in 20 minutes: no marinating required! Toss them on the grill as a side dish or serve on a bun as a plant-based burger.
Ready to up your grilling game? Try these incredible grilled portobello mushrooms! They’re juicy and bursting with big, meaty umami. My method for grilling them is fast and easy: unlike most recipes, there’s no marinading time required.
Just sprinkle with olive oil and balsamic vinegar, and pop them on the grill. I use this method all the time and it make for the most tender, juicy and irresistible mushroom caps. Here’s how to do it!
Why You’ll Love This Recipe
- No marinating required. Just drizzle, season while you’re preheating, and grill: no planning ahead needed!
- Cooks in 15 minutes. A quick and easy summer side.
- Vegan and gluten-free. Works for nearly every guest at the table.
Ingredients You Need
Portobello mushrooms are what convinced me to stop hating this vegetable (or really, fungus). The meaty flavor you can get when you cook them is unreal! The grill is really the best cooking method for portobello mushrooms because it infuses that smoky flavor, too. All you’ll need is a few ingredients to get massive flavor:
- Portobello mushroom caps: Look for large, firm caps without bruising or soft spots. The bigger the cap, the meatier the result.
- Olive oil: Helps the mushrooms cook evenly and prevents sticking on the grill grates.
- Balsamic vinegar: The flavor secret: it adds a tang and a hint of sweetness. If you love the flavor, you can also try finishing them with a drizzle of balsamic glaze.
- Salt and pepper: Of course; to draw out the flavors even more.
How to Grill Portobello Mushrooms
Here’s my master technique for grilled portobello mushrooms! One thing to note is that they give off quite a bit of liquid as you grill them. That’s why it’s important to grill portobellos with the gill side up first. The liquid will pool in the cap, and then you can flip it to drain the liquid through the grates. Here’s how to do it (or jump to the recipe):
- Preheat a grill to medium high heat: that’s 375 to 450 degrees.
- Prep the mushrooms: Remove the stems and drizzle with olive oil, balsamic vinegar (quantities below).
- Grill: Place on the grill gill side up, and 10 to 14 minutes, then flip and grill 2 to 3 minutes until juicy and browned.
Serving Them As a Portobello Burger
The nice thing about grilled portobello mushrooms: you can serve them as a side dish or as a main dish! Eat them on a bun and they become “portobello burgers.” But make sure to add a source of protein to the sandwich: like cheese! Or serve them with a hearty side filled with plant-based protein. Mushrooms don’t have much protein on their own, so they’re not as filling as a normal burger would be. Here are some ideas on how to serve them:
- Classic Burger: Try our juicy Classic Portobello Burger topped with special sauce (like Big Mac sauce).
- Pesto Burger: This Pesto Portobello Mushroom Burger is an Italian spin: provalone cheese, basil pesto and tomato, and serves it on a ciabatta bun.
- Greek Burger: This Greek Grilled Portobello Burger goes Greek: serve on focaccia bread with tzatziki (cucumber sauce), red onion, and feta cheese.
- Caprese-Topped: Try Caprese Grilled Portobello Mushrooms: without a bun, with a topping of fresh mozzarella, tomatoes and basil.
Another idea? Make Stuffed Portobello Mushrooms using grilled portobellos and spinach artichoke filling. Or try them as a Portobello Mushroom Pizza!
Serving Suggestions As a Side Dish
Naturally, grilled portobello mushrooms are perfect as a side dish! Alex and I often grill up a whole tray of veggies including portobellos. Or here are some main dishes that become a meal with grilled mushrooms:
- Grilled shrimp, scallops or salmon. Try our Perfect Shrimp, Blackened Shrimp, Cajun Shrimp, Grilled Scallops, or Perfect Grilled Salmon.
- Veggie skewers. Add mushrooms alongside our Veggie Kabobs or Teriyaki Mango Skewers.
- Grilled veggie sandwich. Try them with this Mediterranean-style Grilled Eggplant Sandwich with Pesto.
Let me know if you make these grilled portobello mushrooms: they’re one of our favorite treats to go with summer grilled meals.
Storage Instructions
Grilled portobello mushrooms are best eaten fresh off the grill, but you can also store leftovers for up to 3 days refrigerated. Reheat them in a skillet over medium heat or in a 375°F oven. Leftovers work well in sandwiches, wraps, or layered into a grain bowl.
Dietary Notes
This grilled portobello mushrooms recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
Nope! Olive oil and balsamic vinegar applied while the grill is preheating bring big flavor without any wait time.
You don’t have to. The gills are edible and actually help hold the olive oil and balsamic in place during grilling. If you prefer to remove them for visual reasons, use a spoon to scrape them out gently before seasoning.
Yes. Roast them in a 450°F oven on a baking sheet for about 15 minutes until tender. See my Stuffed Portobello Mushrooms recipe. Drain off any excess liquid before serving.
Slice them and toss into pasta, as a pizza topping, added to a grain bowl, or layered in a quesadilla. You can also use them for a Portobello Mushroom Pizza. Check out my roundup of Best Portobello Mushroom Recipes for more.
Easy Grilled Portobello Mushrooms
Pin RecipeThese easy grilled portobello mushrooms are juicy, smoky, and ready in 20 minutes: no marinating required! Toss them on the grill as a side dish or serve on a bun as a plant-based burger.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Grilled
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 4 portobello mushrooms
- 2 to 3 tablespoons olive oil
- 1 to 2 tablespoons balsamic vinegar
- ½ teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Clean the portobello mushrooms and remove the stems. Drizzle the gill sides with the olive oil and use your hands to rub all over the mushrooms, including the bottoms. Then drizzle the gill sides with balsamic vinegar, sprinkle with kosher salt, and add several grinds of black pepper.
- Place the mushrooms directly on the grill grates gill side up and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates) and cook for an additional 2 to 3 minutes until browned.
More Grilled Veggies To Try
Grilled vegetables are our favorites! Here are some of the best veggies to throw on the grill:
- Onions, Peppers, Peppers & Onion, Zucchini and Squash Perfect for summer.
- Perfect Corn, Corn in Foil, or Elote The best ways to cook this seasonal treat.
- Grilled Potatoes, Potatoes in Foil, Sweet Potatoes, or Carrots Classic!
- Cauliflower or Broccoli Charred florets of goodness.
- Asparagus, Green Beans, Avocado, Bok Choy, or Brussels Sprouts Unique, tasty and easy.
- Romaine, Cabbage, or Kale These leafy greens are fantastic grilled.
- Pineapple or Grilled Apples A nice sweet finish!
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