These grilled portobello mushrooms are brushed with a flavorful marinade of balsamic vinegar, olive oil, lemon juice, and garlic.
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 grilled eggplants, they have a distinct flavor and 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
This recipe just requires a few basic ingredients. The recipe card below has the precise measurements. An outline of everything you will need is as follows:
- Balsamic vinegar: I don’t recommend using any other type of vinegar in this recipe.
- Olive oil: Combines with the vinegar to create a flavorful marinade.
- Lemon juice: Freshly squeezed is best.
- Minced garlic: Freshly minced garlic tastes better than jarred.
- Kosher salt: I use Diamond Crystal kosher salt.
- Fresh portobellos: Try to find ones that are about the same size.
- Chopped parsley: Used for garnish.
Variations
The best way to vary this recipe is to add spices and herbs to the marinade. Good options I tried and liked include smoked paprika, ground cumin, dried oregano, and dried thyme. You can use ½ teaspoon of any additional spice and herb.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here’s an overview of the steps:
To make the marinade, whisk together the vinegar, oil, lemon juice, garlic, and salt.
Wipe the mushrooms clean with a damp paper towel. Gently twist off the stems and use a spoon to gently scrape out the gills. Using a pastry brush, coat the gill side with about a third of the marinade.
Grill the mushrooms until tender, 4-5 minutes on the first side and 2-3 more minutes on the second side. Brush them with more marinade before flipping them.
Remove the mushrooms to a plate, brush them with the remaining marinade, sprinkle them with chopped parsley, 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.
Serving Suggestions
Grilled portobello mushrooms make a great side dish to any meat, chicken, or fish. But they are so flavorful and substantial, that you can also 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 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. You can reheat them in the microwave, but I actually prefer them cold.
I make an antipasto plate with cold leftover grilled portobellos, meats (such as this beef jerky), and cheeses.
