Ever since learning to make Grilled Cauliflower Steaks, I’ve been completely enamored by the delicious simplicity of grilled veggies. It’s the same way I feel about roasted vegetables in the winter—10 minutes of effort for a plate piled high with scrumptious, healthy satisfaction. Grilled portobello mushrooms have a mega advantage over baked portobellos mushroom recipes: NO clean up at the end!
Simple Grilled Portobello Mushrooms
To make these delicious marinated grilled mushrooms, you’ll need one main ingredient (ahem, the portobellos) and a few simple ingredients for the marinade.
Portobello Mushrooms. One of the things I love most about portobello mushrooms is their “meaty” factor. I realize that probably sounds a bit odd because HELLO we are talking about a vegetable, but in kingdom veg, portobello mushrooms are especially satisfying, especially when grilled.
You’ll definitely want to clean the mushrooms before making this recipe.
To Clean Portobello Mushrooms: Start by removing and discarding the stems. With a paper towel, gently rub off any dirt from the caps. With a small spoon, lightly scrape around the underside of the caps to remove the gills. The gills are edible but, well, weird and when you are sauteing with them, they’ll turn your recipe a dark, unappetizing hue. If the gills don’t bother you, you can leave them on.
The key to mega mushroom success is to enhance their flavor with a basic portobello mushroom marinade that plays up the portobellos’ earthy and (to use a word that’s both super foodie and super accurate) umami factor.
Easy Portobello Mushroom Marinade Ingredients
Balsamic Vinegar. Tang. Depth of flavor. Delicious.Soy Sauce. That umami somethin’ somethin’ (and a perfect touch for my Sautéed Mushrooms).Spices. First, garlic powder. Because 1) minced garlic can burn and 2) sometimes I’m too lazy to mince garlic. Second, black pepper. Not enough to make these grilled portobello mushrooms spicy. Just enough to wake up their flavor and make you wonder why you can’t stop eating them. Third, cayenne. Optional but encouraged.Rosemary. A hearty herb that can stand up to the mushrooms without overpowering them. Fresh thyme would be tasty too.
How to Cook a Portobello Mushroom
If this is your first time ‘shrooming it, fear not! You can cook these on an indoor or outdoor grill, and because we aren’t fussing with internal temperatures, you don’t need to stress over food safety. You can serve these grilled portobello mushrooms on their own or with a hearty topping like the Herby Avocado Sauce used to top this Cauliflower Steak (SO GOOD). This recipe also works well for a grilled portobello mushroom burger. Stack each grilled mushroom on a bun with a slice of cheese (I like provolone, fontina, or if I’m being really fancy, gouda), a juicy slice of fresh summer tomato, and a small handful of arugula. Go ahead and add avocado too because GRILLED VEGETABLES, BEST LIFE. For an extra gourmet version, give this stuffed, double-stacked Portobello Mushroom Burger a try. What’s your favorite veggie to grill? I’d love to hear about it! And as always, if you try this mushroom recipe recipe, please leave a comment below to let me know how it turned out. Your comments and 5-star ratings give me life and are so helpful to other readers too.
