Grilled portobello mushrooms marinated in balsamic vinegar and fresh ginger make for a flavor-blasted meatless side dish or appetizer. Use these grilled portobellos to serve guests alongside your favorite main course, or turn them into a grilled portobello burger entrée!
If you’ve been looking for a grilled meatless side dish or appetizer, I’ve gotcha covered! This grilled portobello mushroom recipe makes a perfect side to your grilled entrees. They are also a winning appetizer for serving to guests because their meaty texture and umami flavor makes such a satisfying bite!
As big of a carnivore as I am, I love the meatiness and savory flavor of grilled portobella mushrooms. I often turn to them when I’m in the mood for a meatless meal.
Let’s discuss the simple ingredients for this quick and easy grilled mushrooms recipe!
Ingredients for Grilled Portobello Mushrooms:
Portobello Mushroom Caps: I use four caps, which serves between 4 and 8 individuals.
Portobello Mushroom Marinade: Balsamic vinegar, avocado oil, fresh ginger, sea salt, black pepper, and Italian seasoning.
I have found this combination of ingredients makes a winning marinade for vegetables.
Recipe Customizations:
- Swap out the balsamic vinegar for red wine or soy sauce.
- You can use olive oil in place of avocado oil.
- You can use another type of mushroom such as cremini mushrooms or baby bella mushrooms too. Just note that small mushrooms can slip through larger grill grates.
How to Grill Portobello Mushrooms:
Combine the marinade ingredients in a small bowl.
Rinse the mushrooms thoroughly under lukewarm water. Use a soft brush or a damp paper towel to gently rub any dirt or residue off of the caps. Pat dry with a kitchen towel or paper towels.
Transfer the mushrooms to a casserole dish or a sealable container. Pour in the marinade. Spoon the marinade over the mushrooms so that they are all well coated. Marinate mushrooms for 15-20 minutes.
Fire up your outdoor grill. For a gas grill, preheat to medium heat (350 to 400 degrees Fahrenheit). For a charcoal grill, preheat the goals for 20 minutes prior to grilling.
Place mushrooms on the hot grill cap side down (with the stem and gills facing up). Grill mushrooms for 5 to 6 minutes, until nice grill marks appear. Flip so that the mushrooms are gill side down, and grill for another 5 to 6 minutes.
Transfer mushrooms to a cutting board and cut into slices. If you’d like, sprinkle with sesame seeds, parmesan cheese, or chopped green onion.
Serve as a side dish with any main dish or as an appetizer, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Tips:
- Marinate the mushrooms – Lemme just say, it’s a total game changer, and it doesn’t require much more time.
- When increasing or decreasing the amount of mushrooms, adjust the other ingredient amounts accordingly. This recipe can easily be halved or doubled.
Serving Suggestions
- These grilled portobello mushrooms are amazing fresh off the grill – crispy on the outside, soft on the inside, flavor-blasted with ginger-y grilled goodness.
- Serve them with Grilled Chimichurri Chicken, BBQ Tri Tip, or Orange Ginger Grilled Chicken.
- Use grilled mushrooms in a meatless veggie burger application. Serve them with homemade coleslaw and a slice of tomato, onion slice, and avocado on your bun of choice for amazing veggie burgers!
- Toss them over a green salad to add a meaty element. Or, serve them as a lettuce wrap with other goodies inside of a lettuce leaf.
- Add them to quesadillas, like my Grilled Vegetable Avocado Quesadillas.
There you have it! The ultimate summer side dish or appetizer!
Perfect for grilling season, these shrooms may just become a staple for your barbecuing enjoyment.
Grilled Portobello Mushroom Recipe
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup avocado oil or olive oil
- 2 Tbsp fresh ginger peeled and grated
- 2 large cloves garlic minced
- Sea salt black pepper, and Italian seasoning to taste
- 4 large portobello mushrooms stems removed
Instructions
- Whisk together the balsamic vinegar, avocado oil, ginger, and garlic together in a small bowl until well combined.
- Place the portobello mushrooms in a zip lock bag (or casserole dish or tupperware container) and pour the balsamic-ginger marinade over them. Spoon the marinade over the mushrooms so that each whole mushroom is coated. Sprinkle both sides of each mushroom with salt, black pepper, and Italian seasoning or Herbs de Provence. Allow mushrooms to marinate 10 to 20 minutes, spooning the marinade over them periodically. You can marinate the mushrooms up to 1 hour.
- Preheat the grill to medium-high. Place mushrooms gill-side up on the grill and pour any remaining marinade over the gills of each mushroom. Sprinkle with salt and pepper and cover the grill. Cook until mushrooms are very juicy and grill marks appear, about 5 to 8 minutes.
- Use tongs to carefully flip the mushrooms (Note: the juices will spill over the grill and may cause it to flame up, so be very cautious when flipping). Cook an additional 5 to 8 minutes, until mushrooms are soft on the inside and crispy on the outside.
- Transfer mushrooms to a cutting board, slice into ¼-inch thick slices and serve immediately.
thank you for sharing your wonderful recipe it is very pleasing .please do keep sharing more vegan dishes..this looks like a non-veg dish.. thank you
You’re very welcome, Olive! Thanks for the feedback!
I see these falling into a taco shell in my life very soon. Fusion tacos for dinner, anyone?
These look so gorgeous and delicious! I don’t know why, but I almost never cook portobellos, even though I enjoy them at restaurants. I’ll definitely try these! Love that they are marinated. My fiancé marinates Brussels sprouts before grilling them, and I’m glad to hear he’s not the only one marinating veggies!
Fungus makes being an herbivore SUCH a walk in the park 😉 GIMME all the ginger!
Only you could make mushrooms look this sexy. I mean, DAMN. That crust! I just stuffed my face at the Hyatt’s breakfast buffet before leaving Incline but now I’m craving grilled shrooms like crazy! 🙂
How do you make them look so good?!!! I like mushrooms, but something about the texture of portobello just gets me… not in a good way. Help me like them! Actually, I could probably devour them in this recipe. They look so so good.
Whaaaa? You’d never marinated veggies before this summer? I think you have some lost time to make up for! We eat mushrooms almost every day, but I’ve never thrown any on the grill. Sounds like it’s about time.
YUM! These would be amazing in a stir fry. Oh so delicious!
I love grilled portobellos! Really such a great veggie to do so many “meaty” dishes with 😉
I love mushrooms in any form but grilled portobellos are probably one of my faves.
Great recipe Julia!
Ooooh yum! These mushrooms look like a savory treat- pinning 🙂
I Lu-Lu-LUHVE me some marinated and grilled veggies! I have been really trying to up my veggie came, because I eat A LOT of meat, and I digging these animals-disguised as fungi! I’ll slap a few of these babies on the grill any day. PINNED!