Grilled Marinated Portobello Mushrooms

Grilled Marinated Portobello Mushrooms are a hearty vegan and vegetarian option for summer barbecues. The Portobello mushroom marinade in this recipe is full of fresh, spicy, and delicious flavors.

This recipe was originally published in 2011. It has been updated with new photos and information over the years. The recipe itself has always stayed the same.

Portobello mushrooms are "meaty." Really, they are. Just ask a vegetarian friend.

As if they'd really know, right? 😉

Actually, the truth is, while they certainly can't compete with a perfect rib-eye or juicy flank steak, they are indeed a very hearty mushroom!

Portobellos can be a super satisfying meal in and of themselves! I'd use this Portobello mushroom marinade in this recipe on a steak any day!

Ingredient Notes

These grilled Portobello mushrooms marinate for about six hours in a blend of soy sauce, citrus, garlic, chili paste, onion, and oil. The spicy Asian vibe works so well with the earthy mushrooms!

• portobello mushrooms - Portobellos have a deep, earthy flavor. That, combined with their ability to soak up most flavors added to them, is a recipe for culinary success. Pun intended. 😉 If possible, choose mushrooms whose caps are domed and curled under and avoid those that look wet, slimy, or shriveled.
• soy sauce - Use a low-sodium soy sauce. Substitutions: Low-Sodium Tamari or Liquid Aminos.
• lime - Choose limes with a little bit of give when pressed gently with your thumb. This is a good indication that it's juicy.
• chili paste - I use Sambal Oelek. I love the flavor, and the touch of heat distributes beautifully into the marinade.
• neutral oil - I use avocado oil. Substitution: Vegetable oil.
• garlic - Freshly grated garlic cloves are best. Substitution: Shallots.
• green onions (scallions) - The onion is chopped finely and added to the marinade. It softens as it soaks and when the mushrooms are grilled they turn into delicious bits of sweetness.
• salt and black pepper

Add to all of this, the smoky flavor the grill imparts, and oh my, it's so good!

How to Make Them

- Use a damp towel to gently wipe the mushrooms clean. Remove the stems, and then use the dull side of a small paring knife or a small spoon to gently scrape off the gills from the underside of the mushroom.

Pro Tip: This little extra step of removing the gills is important because this portion of the mushroom can become quite bitter when it's grilled.

- Make the Portobello Mushroom Marinade. In a small mixing bowl, combine the soy sauce with the lime juice, scallions, garlic and chili paste, and oil. Whisk until smooth. ((Alternately, you can add all of the ingredients to a small to medium-sized jar, put the lid on tightly, and shake.)

- Pour the marinade into a large Ziploc bag and then add the mushrooms.Use your hands to ensure the marinade evenly coats both sides of the mushrooms. Remove all of the air from the bag before sealing it, and then place it in the refrigerator to marinate for about 6 hours.

- When you're ready to grill, preheat your BBQ or stove top grill over high heat. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!)

- Put the marinated mushrooms on a large plate or sheet pan and season both sides with the salt and pepper.

- Place them on the preheated grill. Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.

Recipe Tip: If you don't hear a sizzle sound, the grill pan isn't hot enough, and they will not caramelize properly. Wait for the sizzle!

Recipe Tip: Don't have a stove top grill or BBQ? Don't feel like grilling? You can follow the same recipe instructions, but use a cast iron skillet instead.

- You can keep the mushrooms whole if you'd like, or once they've cooled a bit, cut them into thick slices, place them on a serving plate.

- Pour the remaining marinade into a small skillet, bring to a boil, and then drizzle it over the mushrooms.

Serving Suggestions

• Chopped and tossed into a salad or stir-fry.
• As a meat substitute in a "burger."
• As the "bun" of a burger. (Have you seen this?  It's a gluten-free/low-carb trend.)
• As a pizza topping or pizza base.
• For an open-faced sandwich - like a tuna melt.
• In a vegetarian sandwich. Just add tomato, crispy lettuce, and whatever other ingredients suit you.
• Mixed into pasta. I'd use a wide noodle, like Pappardelle, to stand up to the hearty mushrooms.
• Or simply as a most delicious side dish, which is how I usually serve them. I love them with Blistered Shishito Peppers, Asian Basil Slaw, Carrot Purée, or Charred Broccoli. And they are fantastic served over Miso Rice, Cilantro Rice or Crisped Fried Rice.

However you decide to serve up the marinated portobello mushrooms, I hope you enjoy them as much as my family and I do.

Can you make them ahead?

• You can make the portobello mushroom marinade a day ahead, keeping it refrigerated in an airtight container.
• The mushrooms should go in the marinate at least 6 hours ahead and overnight is okay. (If it's thickened in the refrigerator, just microwave it briefly.)
• For the best results, grill right before serving. (Though leftovers are delicious!)

More Must-Try Mushroom Recipes

• Spicy Enoki Mushrooms
• Sherry Mushrooms Recipe
• Pan-Fried Oyster Mushrooms
• Vegetarian Mushroom Sushi Bake
• Creamy Vegan Mushroom Sauce

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