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GET IT NOWMy Trick To Juicy, Flavorful Grilled Portobello Mushrooms
Grilled portobello mushrooms always make me think of one of the very first recipes I ever shared on Wholesome Yum: my stuffed portobello mushrooms. ❤️ I still make those when I want something cozy and cheesy, but over the years I’ve found myself craving a simpler version I can throw on the grill on warmer days.
The trick here is getting them smoky, tender, and juicy, without turning watery, mushy, or intensely tangy. Here’s why I love grilling portobello mushrooms this way:
- Juicy, not soggy – Portobellos release a lot of moisture as they cook, but the hot grill and tangy-sweet marinade both help them caramelize. They turn out tender and juicy, with smoky grilled edges.
- Lightly sweet, balanced balsamic flavor – I find many grilled portobello mushroom recipes too tangy if they use balsamic vinegar alone, because they absorb so much of it. So, I add a little Wholesome Yum Zero Sugar Honey to balance out the balsamic.
- Quick marinade that actually works – You don’t need to soak these for hours. In fact, I like just 10-20 minutes. This gives the mushrooms plenty of flavor and tenderness, without making them mushy or sour.
These grilled portobello mushrooms make an easy side dish for almost anything. I’ve served them with burgers, grilled chicken thighs, grilled steak, you name it. Make them with me for your next cookout!
Ingredients & Substitutions
Here I explain the best ingredients for my grilled portobello mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Portobello Mushroom Caps – Mine were about 4 inches in diameter. I try to choose ones that are similar in size, so they cook at the same rate and I don’t have to pull them off the grill at different times. Also make sure they feel firm, not soft or slimy. If your caps are larger, you may want a little extra marinade for full coverage.
- Olive Oil – The base of the marinade. I prefer the flavor of olive oil to pair with balsamic, but avocado oil works if you want something more neutral.
- Balsamic Vinegar – Adds a rich, tangy flavor that pairs so well with the earthy mushrooms. It’s one of my favorite combinations for grilling.
- Wholesome Yum Zero Sugar Honey – Just a little balances out the balsamic and helps the mushrooms caramelize beautifully on the grill.
- Seasonings – I kept it simple with garlic powder, sea salt, and black pepper. Feel free to add a dash of dried herbs if you like.
VARIATION: Make them herby, more umami, or spicy!
Add a teaspoon of Italian seasoning for a garlic herb taste, a splash of coconut aminos for more savory flavor, or a pinch of crushed red pepper flakes for a little heat.
How To Grill Portobello Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the mushrooms. Wipe them clean with a damp paper towel and remove the stems. You may want to scrape out the gills or you can leave them — see my tips below to help you decide.
- Make the marinade. Whisk together the olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper. The mixture should emulsify, like my picture below.
- Marinate the mushrooms. Arrange the mushroom caps on a baking sheet. Any shallow dish works here, but I like a sheet pan to give me enough space. Brush both sides of the mushrooms with the marinade. I love these silicone brushes — easy to clean and don’t shed bristles! Let them sit at room temperature while the grill heats up, so the mushrooms can soak up all that flavor.
- Grill until tender. Place the portobello mushrooms on the grill, or a grill pan on the stove, starting with the smooth side down. Cook until the mushrooms are tender, juicy, and caramelized around the edges, flipping halfway through.
- Finish and serve. Transfer the grilled portobello mushrooms to a plate. I highly recommend brushing on any remaining marinade right before serving, which leaves them extra juicy! Garnish with fresh parsley if you like. (P.S. I scaled up the batch for the final photos because we served these for a party — they disappear fast!)
My Recipe Tips
- Don’t submerge the mushrooms in water when you clean them. Mushrooms can absorb water quickly and that can prevent browning. I recommend wiping with a damp paper towel instead. If you absolutely have to rinse to get dirt off, at least do it gill side down, because that side absorbs the most water.
- It’s up to you whether you want to remove the gills or keep them. I tested both, and they were delicious either way, but my mushrooms were pretty clean. Some people find the gills can trap dirt or get mushy, and prefer to remove them, while others leave them on for extra flavor and a meatier texture.
- Make extra marinade if your mushrooms are large or you want more for serving. If your caps are larger than mine, add an extra tablespoon each of olive oil and balsamic vinegar, or scale the whole marinade by 1.5x. I also love brushing a little extra over the mushrooms after grilling for deeper flavor.
- Whisk the marinade again right before brushing it onto the mushrooms. I like to make sure it looks thick and emulsified first, because it can separate a bit as it sits. If you skip that step, the oil tends to slide right off rather than coat the mushrooms evenly.
- Don’t marinate for longer than 30-45 minutes. If you let it go too long, your mushrooms will taste too tangy. For me, just 10-20 minutes of marinating is the sweet spot, which is perfect because I can cook them soon after the grill preheats.
- I recommend grilling portobello mushrooms smooth side down first, gills facing up. They’re easier to flip over from that side, because you can slide a spatula underneath without catching on the gills.
- Shake off any excess marinade, if any, before placing on the grill. I find most of it usually absorbs into the mushrooms, but if not, shaking it off helps prevent flareups on the grill.
- No outdoor grill or weather not ideal for grilling? You can easily make this recipe on the stove using a grill pan like this. Although they don’t get quite the same smoky flavor, I love the caramelized edges and grill marks just as much!
How Long To Grill Portobello Mushrooms?
I recommend grilling portobello mushrooms over medium heat for about 7-10 minutes total, flipping halfway through. Mine usually take 3-5 minutes per side, but the exact time depends on the size and thickness of the caps. They’re done when they’re tender, juicy, darker in color, and lightly caramelized around the edges.
Grilled Portobello Mushrooms
These grilled portobello mushrooms are juicy, caramelized, and packed with sweet balsamic flavor. See my tips for the best texture!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Use a damp paper towel to wipe down the mushrooms and remove the stems. If you prefer, scrape out the gills (this is optional).
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In a small bowl, whisk together the olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper.
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Arrange the mushroom caps on a rimmed baking sheet, smooth side up. Brush about 1/3 of the marinade over them.
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Flip the mushroom caps over (gill side up) and brush with the remaining marinade. Set aside to marinate for 10-20 minutes.
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Meanwhile, preheat the grill over medium heat for about 10 minutes, or a grill pan on the stove for 2-3 minutes.
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Shake off any excess marinade and place the portobello mushrooms on the grill (or grill pan), cap side down first. Cook for 3-5 minutes per side, until tender and caramelized.
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Transfer the grilled portobello mushrooms to a plate. Brush or drizzle the remaining marinade over them.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 grilled portobello mushroom
- Tips: Check out my recipe tips above to help you get the best flavor and texture, avoid common issues, notes on what to do with the gills, and an indoor option.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Meal prep: You can make the marinade ahead and keep it in the fridge for up to a week. I don’t recommend actually marinating in advance, because the mushrooms will turn mushy and sour in taste.
- Reheat: Reheat the mushrooms in a skillet over medium heat for a few minutes, or in a 350 degree F oven until warm. The microwave works in a rush, but they’ll soften more.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Portobello Mushrooms
Serving Ideas
These grilled portobello mushrooms go with just about anything, which is why I make them on repeat all summer. Here are some of my favorite ways to serve them:
- As a side dish – My favorite mains with these are grilled chicken thighs, grilled chicken legs, grilled sirloin, grilled filet mignon, or grilled salmon. You can even double or triple the marinade to have enough for any of these proteins!
- With Mediterranean-style mains – The balsamic flavor pairs so well with my yogurt marinated chicken, chicken kabobs, Greek souvlaki, or barramundi.
- Caprese-style – Top the grilled mushrooms with fresh mozzarella, tomatoes, basil leaves, and a drizzle of balsamic glaze or basil pesto. This is my best trick to make them feel a little fancier with almost zero effort.
- On (or even as!) burgers – Use the whole caps as a meatless burger “patty,” or slice them and pile them onto your favorite actual burger. They’re delicious over my classic hamburgers, smash burgers, turkey burgers, lamb burgers, or even salmon burgers.
- In salads or bowls – Slice the mushrooms over a big salad or rice owl. I love adding them to my Greek chicken bowls when I have extras.
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