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A grilled portobello mushroom is just the thing when you want some slightly meaty satisfaction in your vegetables. You can serve these with rice or another grain, or even in a bun like a burger, perhaps with some other grilled vegetables. Think of adding these to your next bbq menu — they are a great grilling alternative to meat for vegans and vegetarians, and most meat eaters love them as well!
Portobello mushrooms can range greatly in size, from 3 to about 6 inches. The whole mushroom is completely edible and very versatile. Many people find that its taste and texture are reminiscent of meat, and so vegetarians are fond of this type of mushroom as it can provide that eating satisfaction and meaty texture without the actual meat part.
You can slice and sauté them, roast them, or grill them, as here. They take well to all kinds of marinades, rubs, and basting. Mushrooms are very porous, so they absorb flavor well.
An easy basting sauce turns these big, “meaty” portobello mushroom caps into a beautiful grilled dish.
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How to Grill Portobello Mushrooms
- Trim the bottoms of stems from the mushrooms. Toss or save them for stock.
- In a small bowl, combine the olive oil, Worcestershire or soy sauce (make sure to use soy sauce if you want to keep these vegan/vegetarian), garlic, salt, and pepper. Brush the mushrooms on both sides with the basting sauce.
- Sprinkle the mushrooms with a bit of additional salt.
- Preheat the grill to medium-high. Grill the mushrooms for about 4 to 5 minutes total per side, turning them as needed so that they brown nicely and evenly. Baste with the remaining marinade as they cook.
- Serve hot, warm, or at room temperature.
What to Serve With Grilled Portobello Mushrooms
The mushrooms are just plain delicious on their own but also can be paired with a sauce for even more flavor. You can also serve them on a bun as a kind of mushroom burger, with or without a sauce or condiments. Some lettuce, onion, and a slice of tomato will make it feel even more like a burger!
- Roasted Red Pepper Sauce
- Sun-Dried Tomato Pesto
- Basil Pesto
- Fresh Herb Sauce
- Pimento Cheese Spread (Let this melt on the hot mushrooms as soon as they come off the grill.)
Other Grilled Vegetables
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Grilled Portobello Mushrooms
Equipment
Ingredients
- 6 large portobello mushroom caps
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire or soy sauce (optional; use soy sauce for a vegan/vegetarian version)
- 2 teaspoons minced garlic
- Kosher salt and freshly ground pepper (to taste)
Directions
- Wipe the portobello mushroom caps clean with a damp paper towel.
- In a small bowl, combine the olive oil, Worcestershire or soy sauce, garlic, salt, and pepper. Brush the mushrooms on both sides with the basting sauce. Sprinkle the mushrooms with a bit of additional salt.
- Preheat the grill to medium-high. Grill the mushrooms for about 4 to 5 minutes total per side, turning them as needed so that they brown nicely and evenly. Baste with the remaining marinade as they cook.
- Serve hot, warm, or at room temperature.
Notes
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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