This grilled portobello mushrooms recipe is an easy 15-minute side dish! A simple balsamic marinade fills the mushrooms with delicious savory flavor.
I make these grilled portobello mushrooms on repeat all summer. They’re such an easy side dish—meaty, savory, and ready in just 15 minutes on the grill. Their edges are lightly crisp and nicely charred, while their insides stay perfectly juicy. A quick balsamic marinade fills them with rich, smoky, tangy flavor.
Below, I’m sharing my tips and tricks for how to grill portobello mushrooms, my go-to seasoning, and my favorite ways to serve them. They’re the sort of ultra-flavorful, super simple side dish I think everyone should have in their back pocket in summer. Try them for your next cookout or any time you’re firing up the grill!
My Grilled Portobello Mushroom Marinade
This recipe starts with a simple portobello mushroom marinade. It’s a combination of olive oil, balsamic vinegar, tamari or soy sauce, garlic powder, smoked paprika, and salt and pepper.
If you’ve made some of my other mushroom recipes (see these roasted mushrooms or these mushroom burgers), you know that I love seasoning mushrooms with tamari and balsamic. The tamari brings out the umami notes of the mushrooms, while the balsamic adds a delicious sweet tang. Together, I think they make the mushrooms taste like the best versions of themselves—intensely savory and complex.
I also add garlic powder and smoked paprika to this recipe for extra savory flavor and smoky depth.
Tip: Don’t be tempted to replace the garlic powder with minced garlic. I learned the hard way that the fresh garlic will burn on the grill!
How to Grill Portobello Mushrooms
1. Clean the mushrooms. Break or slice off the stems, then wipe the mushrooms with a damp paper towel to remove any dirt or debris. I don’t remove the gills when I’m grilling portobello mushrooms, but if you’d like to, you can use a small spoon to scrape them out of the mushroom caps.
2. Season the mushrooms. Place them on a large rimmed baking sheet or in a large bowl and drizzle them generously with olive oil, tamari, and balsamic.
You’ll notice that I don’t provide exact measurements for these ingredients in the recipe below. After making this recipe countless times over the years, I simply don’t think they’re necessary! Drizzle the mushrooms with enough oil, tamari, and vinegar to moisten them well on all sides, then sprinkle with the garlic powder, smoked paprika, salt, and pepper and rub with your hands to coat.
3. Grill the mushrooms. Preheat a grill or grill pan to medium. Add the mushrooms to the grill and cook for 5 to 7 minutes per side, or until they’re tender, juicy, and charred.
Tip: Grill gill side up first. The mushrooms will soften as they cook on the first side and lose some of their domed shape. By the time you flip the mushrooms, they’ll be flat enough for the gills to make full contact with the grill.
Ways to Serve Grilled Portobello Mushrooms
These grilled portobello mushrooms are a delicious, easy summer side dish! Serve them alongside anything you’re grilling, like veggie burgers or black bean burgers. They also pair well with summer pastas like this zucchini pasta or pasta puttanesca.
You can also turn them into grilled mushroom burgers. Serve the portobellos on hamburger buns with your favorite fixings, like tomato, lettuce, onion, and/or sliced cheese.
Sliced grilled portobello mushrooms are a great taco filling too. I love them in these mushroom tacos for a fresh, fun summer dinner.
If you’re serving them as a side dish, enjoy them plain, garnished with fresh herbs like parsley or chives, or with a tasty sauce on the side. I can’t get enough of them with this tangy chimichurri sauce on top!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy them at room temperature, or reheat them on the stovetop or in the microwave before serving.
More Grilled Vegetables to Try
If you love these grilled portobello mushrooms, try grilling one of these veggies next:
Grilled Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari or soy sauce, for drizzling
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Sea salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel.
- Place the mushrooms on a rimmed plate and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with the garlic powder, paprika, and pinches of salt and pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides. If they feel dry, moisten them with more oil, balsamic, and/or tamari.
- Heat a grill or grill pan to medium heat. Place the mushrooms, gill side up, onto the grill. Cook for 5 to 7 minutes per side, or until the mushrooms are tender and charred.
- Season to taste, garnish with parsley, and serve.
Any chance you have air fryer instructions?
This sounds like it would be delicious roasted (or broiled?) but tbh, I’ve never cooked portabellos before.