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Scrumptious balsamic marinated grilled portobello mushroom steaks are easy to make, and so delicious! These portobello mushrooms are the perfect healthy addition to your summer BBQ menu! Portobello mushrooms are a great source of protein and fiber and are low in calories. Plus, your vegan friends will be thrilled to see them on the grill!
Looking for a delicious and healthy way to enjoy portobello mushrooms? Look no further than this Grilled Portobello Mushrooms with a balsamic glaze recipe! These grilled mushrooms are marinated in a flavorful balsamic glaze, making them irresistible. They are perfect for a quick and easy weeknight meal or serving at your next big barbecue.
why you’ll love marinated grilled mushrooms
- Meaty and delicious. Portobello mushrooms make a great vegan/vegetarian “steak.” You don’t have to be vegan to enjoy grilled portobello either – you might be surprised at how much you will love them!
- So easy to make! Just marinate and grill. No need to remove the gills of the mushrooms, or to pre-cook them.
- Super versatile. Serve these grilled portobellos on a bun with your favorite toppings, or slice them up and serve them over a salad. They would also be great as an appetizer or side dish.
- Budget-friendly. Portobello mushrooms are very affordable, making this a great recipe for feeding a crowd.
- Balsamic glaze makes them extra special. The balsamic glaze adds a delicious sweetness and depth of flavor to the mushrooms. It’s so good, that you’ll want to lick your plate!
Ingredients to make portobello mushroom steaks
- Portobello mushrooms: While you can use baby bella mushrooms, I prefer to use portobellos for this recipe. They are larger and have a more robust flavor. Plus, if you’re serving them as the main entree, they make a nice “steak.”
- Balsamic vinegar: This is the key ingredient in the marinade, so don’t skip it! The sweet, tanginess of the balsamic paired with the earthy portobello and the smoky grill is divine.
- Spices: You don’t need any special seasonings for this recipe. In fact, I bet you have everything in your spice cabinet already – Italian seasoning, garlic powder, salt, and pepper!
How to make grilled portobello mushrooms
Grilling portobello mushrooms is super simple, and since mushrooms are so absorbent, they really soak up the marinade and, in turn, flavor!
- In a large bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, and garlic powder.
- Add the portobello mushrooms to the bowl and gently toss with the marinade.
- Place the mushrooms on the grill in a single-layer cap side down.
- Flip over and grill until knife tender and caramelized.
Tips for grilling mushrooms
- Make sure to remove the stems. This allows the portobello mushrooms to sit flat on the grill and evenly cook throughout.
- Don’t wash the mushrooms. Instead, wipe them clean with a paper towel. This ensures that the mushrooms don’t absorb too much water, which dilutes the marinade and may make them soggier after being cooked.
- Use a brush to coat the mushrooms with the marinade. The brush makes it easier to coat every crevice for the best flavor. You can even brush over any leftover marinade while the mushrooms are grilling cap side down first to get more flavor.
- Preheat your grill! This is key to make sure that the mushrooms don’t stick and it makes flipping them easier. Flip only once. Once you’ve got nice grill marks on each side, resist the urge to keep flipping them. This will help them to retain their juices and prevent them from drying out.
popular substitutions & additions
- Switch up the glaze. Since portobello are so receptive to flavor, you could try a different glaze or marinade like honey + Sriracha, BBQ or Teriyaki. The options are endless!
- Add some veggies. Grilled vegetables make a great accompaniment to these portobello caps. Try grilling up some asparagus, onions, peppers, or zucchini on the same grill.
- Serve on a bun. These portobello caps are the perfect size for a sandwich or burger. Serve them on your favorite bun with all the toppings!
what to serve with your bbq portobello mushrooms
how to store & reheat balsamic portobello mushrooms
Leftover portobellos can be stored in an airtight container in the fridge. When you’re ready to eat them, reheat them in a skillet over medium heat until warmed through.
how long will grilled portobello mushrooms last in the fridge?
Cooked portobello mushrooms will last in the fridge for up to four days.
Frequently asked questions
Yes! Although it’s not necessary, some people prefer to remove the gills of the portobello for aesthetic reasons. I like to leave them in because they add flavor and nutrition (mushroom gills are packed with antioxidants!).
Yes! This recipe would also be delicious with oyster mushrooms, shitake mushrooms, or white button mushrooms.
No, but I highly recommend it! The marinade really adds a lot of flavor to the mushrooms. If you’re short on time, you can always just brush them with some of the balsamic glaze while they’re grilling.
Grilled portobello mushrooms are a delicious and easy way to add flavor to any meal. With just a few simple ingredients, you can create a flavorful marinade that will add tons of flavor to your grilled mushrooms. These bbq portobello mushrooms make the perfect side dish or sandwich filler, and they’re sure to be a hit with everyone!
More grilled vegetables:
- Grilled Potatoes
- Grilled Asparagus
- Grilled Romaine
- Grilled Eggplant Parmesan
- Grilled Onions
- Grilled Eggplant
- Grilled Zucchini
- Grilled Corn
- Grilled Fruit Kabobs
If you try this feel good Grilled Portobello Mushrooms recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Grilled Portobello Mushrooms
- 4 whole portobello mushrooms stalks removed, wiped clean
- 3 tablespoons olive oil plus more for greasing grates
- 2 tablespoons balsamic vinegar
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper
- Chopped parsley for serving
- In a large bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning and garlic powder. Add the portobello mushrooms to the bowl and gently toss with the marinade, then season with salt and pepper. Use a brush to coat the marinade all over the mushrooms.
- Preheat grill or grill pan to medium heat. Coat grill grates with olive oil.
- Place the mushrooms on the grill in a single layer cap side down. Grill for 8 minutes, then flip over and grill until knife tender and caramelized, about 4-6 more minutes.
- Serve immediately with fresh parsley, if desired.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was so delicious, and so much flavor! The entire family ate these and loved them.
I also ordered the grill pan on Yuma’s amazon page, it was amazing. Just ordered another one for my daughter!
I don’t have a grill. Is there an easy formula for using the oven for your grill recipes instead?
I would try using this same recipe but on the stovetop with a regular pan!