Grilled Portobello Mushrooms Recipe

There’s something magical about firing up the grill on a warm summer evening, the air filled with that smoky, charred scent that promises something delicious is on the way. I stumbled upon this grilled portobello mushrooms recipe a few summers ago when I was looking for a hearty vegetarian dish to serve at a backyard barbecue. 

Let me tell you, these meaty, juicy mushrooms stole the show! Marinated in a tangy mix of balsamic vinegar, olive oil, and garlic, then grilled to perfection, they’re bursting with umami flavor. 

Whether you’re a vegetarian or just craving a lighter meal, these mushrooms are a game-changer. Top them with peppery arugula and creamy goat cheese for a dish that’s as beautiful as it is tasty. Let’s dive into why this recipe will become a staple in your kitchen!

Why You'll Love This Grilled Portobello Mushrooms Recipe

These grilled portobello mushrooms are a dream for anyone who loves bold flavors and simple prep. The marinade gives them a rich, savory depth, while the grill adds that irresistible smoky char. 

They’re versatile enough to star as a vegetarian main or slide into a bun as a burger alternative that even meat-lovers will devour. Plus, they’re quick to make, perfect for busy weeknights or last-minute gatherings.

  • Quick and easy: Ready in under 30 minutes.
  • Vegetarian-friendly: A satisfying meatless option.
  • Flavor-packed: Umami-rich mushrooms with a tangy marinade.
  • Versatile: Serve as a main, side, or burger.
  • Healthy: Low in calories but high in nutrients.

Read Also: Grilled Vegetable Skewers Recipe

Ingredients For Grilled Portobello Mushrooms

This recipe uses simple, fresh ingredients to create a bold, flavorful dish. Gather these items for a meal that’s sure to impress.

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Kitchen Equipment Needed

You’ll need just a few basic tools to whip up these grilled portobello mushrooms. Most of these are likely already in your kitchen.

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Step-by-Step Instructions

Let’s walk through how to make these grilled portobello mushrooms. Each step is broken down to make it super easy, even if you’re new to grilling.

1. Prepare the Mushrooms

Start by cleaning your portobello mushrooms. Gently wipe the caps with a damp paper towel to remove any dirt. Don’t rinse them under water, as mushrooms absorb liquid and can get soggy. 

Next, use a spoon to carefully scrape out the gills from the underside of each cap. This step isn’t mandatory, but it helps the mushrooms hold their shape and soak up more marinade. 

Finally, twist or cut off the stems, as they can be tough. Set the cleaned mushrooms aside on your cutting board.

2. Make the Marinade

In a mixing bowl, combine 1/4 cup (60 ml) of balsamic vinegar, 1/4 cup (60 ml) of olive oil, 3 minced garlic cloves, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. 

Use a whisk to blend everything until it’s smooth and well combined. The marinade should smell amazing, with that tangy, garlicky aroma that promises big flavor.

3. Marinate the Mushrooms

Place the cleaned portobello mushrooms in a large resealable plastic bag or a shallow dish. Pour the marinade over the mushrooms, making sure each one is fully coated. If you’re using a bag, seal it and gently massage the mushrooms to distribute the marinade. 

Let them sit for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor. Flip them occasionally to ensure even marination.

4. Preheat the Grill

Fire up your grill to medium-high heat, about 375–400°F (190–200°C). If you’re using a charcoal grill, wait until the coals are covered with white ash. For a gas or electric grill, let it preheat for about 10 minutes. 

Lightly oil the grill grates with a paper towel dipped in olive oil to prevent sticking. This step ensures those beautiful grill marks and easy flipping.

5. Grill the Mushrooms

Place the marinated portobello mushrooms cap-side down on the grill grates. Close the grill lid and cook for 4–5 minutes, until you see nice grill marks. 

Using tongs, flip the mushrooms and brush them with any leftover marinade using a basting brush. Grill for another 4–5 minutes, until the mushrooms are tender and juicy. 

They should feel soft but still hold their shape. Remove them from the grill and let them rest for 2–3 minutes.

6. Assemble and Serve

Place each grilled portobello mushroom on a plate or a toasted hamburger bun if you’re going for the burger vibe. Top each mushroom with a handful of fresh arugula (about 1/2 cup or 12.5 g per mushroom) and a sprinkle of crumbled goat cheese (about 2 tablespoons or 30 g per mushroom). 

The arugula adds a peppery bite, and the goat cheese brings a creamy, tangy finish. Serve immediately while the mushrooms are warm and the cheese is slightly melty.

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Tips for Success

These tips will help you nail this recipe every time, whether you’re a grilling newbie or a seasoned pro.

  • Choose large, firm mushrooms: Look for portobello mushrooms with smooth, unblemished caps.
  • Don’t skip the marinade: It’s key to infusing flavor and keeping the mushrooms juicy.
  • Avoid overcooking: Grill just until tender to prevent a mushy texture.
  • Oil the grates: This prevents sticking and ensures clean grill marks.
  • Let them rest: A brief rest after grilling helps retain juices.

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Serving Suggestions

These grilled portobello mushrooms are so versatile, you’ll want to make them again and again. They shine as a vegetarian main dish but can also be a hearty side or a burger alternative that pairs beautifully with summer sides. The smoky, umami flavor complements a range of dishes, making them perfect for barbecues or cozy dinners.

Read Also: Mediterranean Quinoa Salad with Grilled Chicken Recipe

Variations to Try

Switch things up with these creative twists to keep this recipe exciting.

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Storage and Reheating

Store leftover grilled portobello mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2–3 minutes or in a microwave for 30–60 seconds. 

Avoid reheating too long to prevent them from becoming soggy. You can also enjoy them cold, sliced into salads like BJs Tomato Mozzarella Salad.

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Nutritional Facts

Here’s the approximate nutritional breakdown per serving (1 mushroom with toppings, without bun):

  • Calories: 180 kcal
  • Protein: 6 g
  • Fat: 14 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 350 mg

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Health Benefits of Key Ingredients

Portobello mushrooms are not only delicious but also packed with nutrients that make this dish a healthy choice. They’re low in calories yet rich in vitamins and minerals, making them a fantastic addition to any diet. 

The other ingredients, like olive oil and arugula, add their own health perks, making this recipe a wholesome option.

  • Portobello mushrooms: Rich in B vitamins, fiber, and antioxidants.
  • Olive oil: Contains heart-healthy monounsaturated fats.
  • Garlic: Boosts immunity and has anti-inflammatory properties.
  • Arugula: Packed with vitamins A, C, and K.
  • Goat cheese: Easier to digest than cow’s milk cheese and rich in protein.

Read Also: Health Benefits of Mushrooms

FAQs

1. Can I use a grill pan instead of an outdoor grill?

Yes, a grill pan works great if you don’t have an outdoor grill. Heat it over medium-high on your stove, lightly oil the pan, and grill the mushrooms for 4–5 minutes per side. You’ll still get those nice grill marks and smoky flavor, though it might not be as intense as an outdoor grill.

2. How do I know when the mushrooms are done grilling?

The portobello mushrooms are done when they’re tender and juicy, with visible grill marks. Press gently with tongs; they should feel soft but not mushy. This usually takes 4–5 minutes per side at medium-high heat.

3. Can I make this recipe vegan?

Absolutely! Swap the goat cheese for a vegan cheese alternative or skip it entirely. You could also top with Healthy Hummus or a sprinkle of nutritional yeast for a cheesy flavor without dairy.

4. How long should I marinate the mushrooms?

Marinate for at least 15 minutes for good flavor, but 30–60 minutes in the refrigerator is ideal for maximum taste. Don’t go beyond 2 hours, as the mushrooms can get too soft and absorb too much liquid.

5. Can I prep these mushrooms ahead of time?

Yes, you can clean and marinate the portobello mushrooms up to a day in advance. Store them in a resealable plastic bag in the refrigerator until ready to grill. This makes for an easy meal prep option.

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Final Thoughts

These grilled portobello mushrooms have become a go-to in my kitchen, and I’m betting they’ll find a spot in yours too. They’re so easy to whip up, packed with flavor, and versatile enough to fit into any meal plan, from weeknight dinners to summer cookouts. 

The combination of smoky, juicy mushrooms with tangy marinade, peppery arugula, and creamy goat cheese is pure comfort food with a healthy twist. I love how they bring everyone to the table, whether they’re vegetarian or just looking for something new. 

Try this recipe at your next barbecue, and don’t be surprised when it becomes a crowd favorite. Happy grilling!

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