Marinated Grilled 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.
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! 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 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.
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 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, which is how I usually serve them.
The possibilities are endless!
You can garnish with fresh or dried scallions.
More Must-Try Mushroom Deliciousness
- Spicy Enoki Mushrooms
- Sherry Mushrooms Recipe
- Pan-Fried Oyster Mushrooms
- Vegetarian Mushroom Sushi Bake
- Creamy Vegan Mushroom Sauce
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 Portabello Mushroom Recipe
Ingredients
- 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)
- ¼ cup neutral oil like vegetable or avocado
- salt and freshly ground black pepper
Instructions
- Clean the mushrooms. 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.)
- Make the marinade. In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
- Marinate. 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.
- Grill. 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. 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.
- Slice and serve. 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! The mushrooms can be served, hot, warm, room temperature or chilled in a salad!
NOTES
NUTRITION
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Bintu | Recipes From A Pantry
These look incredible! I'm always looking for something new to do with Portobello mushrooms
valentina
Thanks so much! 🙂
Claudia Lamascolo
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
Thanks so much, Claudia! Hopeyou try them.
Veena Azmanov
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
Thank you, Veena!
Natalie
I just love portabella mushrooms and this dish looks and sounds delicious! Such a great idea for a healthy side dish!
valentina
Hope you try them, Natalia. Thank you! 🙂
Ginny McMeans
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
Yes, the chile paste give it a great kick. Thank you and enjoy!
sippitysup
The marinade must really be something! Those slices do look like meat. GREG
valentina
Gracias, Greg! They are indeed a meaty treat. 😉
John
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
My jaw dropped when I read this -- adding the Gruyere, which would melt perfectly between the mushrooms, sounds brilliant! Yum! Thank you!
Sheena
Would you be able to use a different type of oil, I only have at the moment sesame seed, olive and veg?
valentina
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!
Jamie
Great tip about removing the gills! I had not seen that in any other recipe or blog. Very helpful, Thanks!
valentina
Thanks, Jamie. Hope you try it! 🙂
Karen
Looks incredible! And certainly worth trying!
valentina
Thanks, Karen! 🙂