Marinated Grilled Portobello Mushrooms are a hearty vegan and/or vegetarian option for summer barbecues. The Portobello mushroom marinade in this recipe is bursting with fresh, spicy and delicious flavors.
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! These mushrooms can be a super satisfying meal, in and of themselves! And I’d use this Portobello mushroom marinade in this recipe on a steak any day!
What do Portobello mushrooms taste like?
Portobellos have an deep, earthy flavor. That, combined with their ability to soak up most flavors added to them, is a recipe for culinary success. Pun intended.
What’s in this Marinated Grilled Portobello Mushroom Recipe?
These marinated grilled Portobello mushrooms marinate for at least six hours in a blend of soy sauce, citrus, garlic, chili paste, and more. The spicy Asian vibe works so well with the earthy mushrooms.
Add to that the smoky flavor the grill imparts, and oh my, what a dish!
Oh, and just in case you’re not going for the vegetarian meat thing, this Grilled Coffee Balsamic Flank Steak is one of my favorites.
And better yet, also for the non-vegetarians, you can serve this with the mushrooms. They’d be fabulous together.
Ideas for using the Marinated Grilled Portobello Mushrooms:
- 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 these days.)
- On your pizza.
- 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.
The possibilities are endless!
You can garnish with fresh or dried scallions. If you live in Los Angeles, you can find the dried scallions, and the other ingredients for the portobello mushroom marinade at one my favorite Asian markets, Nijiya.
However you decide to serve up the marinated grilled portobello mushrooms, enjoy!
Don’t have a stove-top grill or BBQ? Don’t feel like grilling? That’s cool, you can follow the same recipe instructions, but use a sauté pan instead.
Marinated Grilled Portobello Mushrooms are a hearty vegan and/or vegetarian option for summer barbecues, and this recipe is bursting with fresh, spicy and delicious flavors.
*Please note that 6 hours of the prep time is marinating time.
- 2 large portobello mushrooms (about 3 ounces each)
- 1 tablespoon Tamari or soy sauce, low sodium
- 1 teaspoon lime juice
- 1 scallion finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon chili paste (I like Sambal Oelek)
- 1/4 cup grape seed oil
- salt and freshly ground black pepper
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Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
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In a small mixing bowl, combine the tamari or soy with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
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Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight.
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The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper.
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Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
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After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do!
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The mushrooms can be served, hot, warm, room temperature or chilled in a salad!
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Karen says
Looks incredible! And certainly worth trying!
valentina says
Thanks, Karen! 🙂
Jamie says
Great tip about removing the gills! I had not seen that in any other recipe or blog. Very helpful, Thanks!
valentina says
Thanks, Jamie. Hope you try it! 🙂
Sheena says
Would you be able to use a different type of oil, I only have at the moment sesame seed, olive and veg?
valentina says
Hi Sheena. Yes, you can use the vegetable or olive! (I wouldn’t use the sesame because the flavor is quite strong and it’s likely to burn on the grill.) Enjoy!
John says
Your pictures are so stunningly beautiful, that just looking at them makes my mouth water! I’m thinking of grating a lot of Gruyėre and putting it between two of the caps and making a grilled cheese portobello sandwich. Thanks again for an inspiring recipe!
valentina says
My jaw dropped when I read this — adding the Gruyere, which would melt perfectly between the mushrooms, sounds brilliant! Yum! Thank you!
sippitysup says
The marinade must really be something! Those slices do look like meat. GREG
valentina says
Gracias, Greg! They are indeed a meaty treat. 😉
Ginny McMeans says
This looks like the best recipe. I want that for dinner tomorrow night. Love that you used chili paste in the recipe too. Thank you!
valentina says
Yes, the chile paste give it a great kick. Thank you and enjoy!
Natalie says
I just love portabella mushrooms and this dish looks and sounds delicious! Such a great idea for a healthy side dish!
valentina says
Hope you try them, Natalia. Thank you! 🙂
Veena Azmanov says
Wow this looks insanely good! So yummy! Its fantastic! Is good food and this looks like one of the BEST! I like all the ingredients in it. Looks VERY tasty! Thank you for a great recipe!
valentina says
Thank you, Veena!
Claudia Lamascolo says
I love these mushrooms. I use them in place of steak all the time since I don’t eat meat. I am going to pick some up just to try this delicious looking recipe.! I love how the photo glistens!
valentina says
Thanks so much, Claudia! Hopeyou try them.
Bintu | Recipes From A Pantry says
These look incredible! I’m always looking for something new to do with Portobello mushrooms
valentina says
Thanks so much! 🙂
Natalie Ellis says
Such a great dish! At first, I did think it was grilled pork or a chicken but it turned down mushroom surprisingly xD
It’s really interesting!
David says
This is definitely something we will want to try this summer. While we love a good steak – flank especially – we are trying to eat more meatless meals during the week!
valentina says
Well, you should enjoy this “meaty” mushroom. 🙂
Karen says
This recipe is perfect! The flavors melded together for a complex, succulent taste and the detailed instructions were so helpful. I made extra to have leftovers to toss with pasta as Valentina suggests. The first Mother’s Day without one’s mom can be so hard – you honor her through your memories and we’re lucky to celebrate her life through you and your amazing aunt…
valentina says
Awww, thank you so much, Karen. I so appreciate that.:-)
As for the mushrooms, I’m thrilled you tried them and loved them! And so great to add the rest to pasta — it’ll be a hearty, delicious meal. And as always, thank you for visiting my site and trying the recipes.
Cathy says
I love the Asian vibe for these meaty mushrooms. I am going to try them on the grill this weekend. Thanks for the great recipe.
valentina says
Cathy, I hope you love them! XO
Teresa J Loofe says
What temperature do I set my grill to??? You mentioned it needed to sizzle, just curious if 350 is hot enough
valentina says
Hi Teresa, thanks for writing in. I should have included that information, sorry. My grill is gas, so I tend to think of a high flame. You should set it to 400°F to 425°F. Hope you enjoy!:-) ~Valentina