Grilled Portobello Mushrooms
Updated May 31, 2025
These Balsamic marinated grilled Portobello mushroom make for a great addition to any BBQ. They're juicy and meaty as a vegan burger or steak
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Juicy Portobello Mushrooms
If you cook one vegetable on the grill this summer, let it be grilled portobello mushrooms! Even though I’m not vegan, I’ve found that portobello mushrooms make a great vegan “steak” because they’re meaty and juicy and large enough to take the center of the plate.
As I get older and try to fill my plate with more vegetables and try to eat less red meat, I’m turning to portobello mushrooms more often and throwing them on the grill during the summer! Try it as a “meaty” main dish on a bun with Grilled Vegetables or on the side of Grilled Flank Steak or Pesto Grilled Chicken and let me know what you think!
Happy Grilling!
– Yumna
Grilled Portobello Mushrooms Ingredients
- Portobello mushrooms: While you can use baby bella mushrooms, I prefer to use portobellos for this recipe. They are larger and have a more flavor. Plus, if you’re serving them as the main entree, they make a nice “steak.”
- Balsamic vinegar: You can substitute it for another vinegar but in that case I would also add some sugar or maple syrup. In that case, instead of 2 tablespoons balsamic vinegar, you could do 1 tablespoons red wine vinegar and 1 tablespoons maple syrup, for example. You could also switch up the marinade depending on what you’re serving it with. Try honey + Sriracha, BBQ or Teriyaki.
- Seasoning: 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
Grilled Portobello Mushrooms
Ingredients
- 4 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
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
Serving Ideas
- Like a burger on a bun. They are just the right size for a sandwich or burger. Add toppings like Guacamole or Pickled Red Onions.
- As a main with more grilled vegetables: It goes really well with Grilled Asparagus, Grilled Onions, Grilled Tomatoes, Grilled Zucchini, or Grilled Potatoes.
- On top of rice or pasta: I really like it on top of Fettuccine Alfredo, Cilantro Lime Cauliflower Rice or Lemon Rice
FAQs
Leftover portobellos can be stored in an airtight container in the fridge for up to 4 days. When you’re ready to eat them, reheat them in a skillet over medium heat until warmed through.
Yes, if you have leftovers, make sure to cool them completely and then transfer them to a freezer-safe container and remove as much air as possible. You can freeze them for up to 9 months
Comments
I made this with baby portobello mushrooms and it was so good. I added the leftover marinade to some quinoa. I served the mushrooms over the quinoa. It was amazing. I thought it tasted like steak. I love this recipe.
Yum! Sounds great!
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!