Grilled Portobello Mushrooms

Ready in just 20 minutes, they’re one of my favorite side dishes to make. They go well with so many main courses! Portobello mushrooms are amazing. Just like eggplants, they have a pronounced flavor and an almost meaty texture. I love stuffing them with fillings (these stuffed portobello mushrooms are great), and I also like simply grilling them. This is such an easy recipe. Bush the mushrooms with a tasty marinade, grill, and serve. Simple and delicious!

Ingredients

You’ll only need a few simple ingredients to make these grilled portobello mushrooms. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Balsamic vinegar: I don’t recommend using any other type of vinegar in this recipe. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. But olive oil is more flavorful. Lemon juice: Freshly squeezed is best. It tastes much better than bottled lemon juice. Minced garlic: Mince it yourself or use the stuff that comes in a jar. You can also use a comparable amount of garlic powder or garlic granules. Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Fresh portobellos: Try to find ones that are all about the same size.

Instructions

Grilling portobello mushrooms is easy! The detailed instructions are included in the recipe card below. Here’s an overview of the steps: Your first step is to whisk together the ingredients except for the mushrooms, to make the tasty marinade. Now, brush the mushrooms with the marinade, reserving some for later. Grill the seasoned mushrooms until tender, 4-5 minutes on the first side and 2-3 more minutes on the second side. Brush the mushrooms with the reserved marinade and serve.

Expert tip

After the first 1-2 minutes on the grill, as the mushrooms begin to soften, you can gently press on them to flatten. This will promote even grilling. But be gentle, or the mushrooms could fall apart.

Frequently asked questions

Variations

The best way to vary this recipe is to add spices and herbs to the marinade. Good options include smoked paprika, ground cumin, dried oregano, and dried thyme.

Serving suggestions

These tasty mushrooms make a great side dish to any meat, chicken, or fish. But they are so flavorful and substantial, that you can easily serve them as a main course. Just add a couple of side dishes, such as mashed cauliflower and broccoli salad. You can also serve them with a couple of fried or poached eggs. Another option is to use these mushrooms to make tasty portobello burgers. Try cloud bread or 90-second bread for a gluten-free and low-carb bun.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I don’t like to reheat them, though. Instead, the next day I make myself a tasty antipasto plate with cold leftover grilled portobellos, meats (such as this beef jerky), and cheeses.

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