Best Grilled Mushrooms

I didn’t know grilled mushrooms could be a main dish until I tried portabellos for the first time at a barbecue. Up until then, mushrooms were just those little white things I tossed into spaghetti sauce or scrambled eggs.

But portabellos are different—they’re big, they’re meaty, and they actually hold up on the grill without falling through the grates. Marinate them in the right mix of balsamic vinegar and spices, and they’re good enough to make even my burger-loving husband stop and take notice. The best part? They take about ten minutes to make, and you probably have most of the ingredients sitting in your pantry right now.

What Kind of Mushrooms Should I Use?

Portobello mushrooms are the star of this recipe, and you’ll want to pick ones that are firm and meaty with smooth, unblemished caps. Look for portobellos that are about 4-5 inches in diameter – they’re big enough to stand up to grilling without falling through the grates. If you can’t find portobellos, you could substitute with large cremini mushrooms (which are basically baby portobellos), though you’ll need more of them. When prepping your mushrooms, use a damp paper towel to wipe them clean rather than rinsing them under water, since mushrooms absorb moisture like a sponge and can become waterlogged.

Options for Substitutions

This grilled mushroom recipe is pretty forgiving when it comes to swaps:

• Portobello mushrooms: If you can’t find portobellos, large cremini mushrooms work well too. You can also use thick slices of king oyster mushrooms, though you’ll need to adjust the grilling time since they’re smaller.
• Balsamic vinegar: Red wine vinegar mixed with a tiny pinch of brown sugar makes a good substitute. You can also use apple cider vinegar if that’s what you have on hand.
• Fresh rosemary: The recipe already mentions dried rosemary as an option, but you can also use fresh thyme or oregano for a different herb flavor.
• Soy sauce: Tamari or coconut aminos work as direct replacements. If you’re out of both, Worcestershire sauce adds a similar savory depth.
• Garlic powder: Fresh minced garlic (about 2-3 cloves) will give you a stronger, fresher taste. Just add it to the marinade and let it sit for at least 15 minutes.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling portobello mushrooms is not removing the gills beforehand, which can make your mushrooms taste bitter and create a slimy texture – use a spoon to gently scrape them out before marinating.

Overcooking is another common issue that turns these meaty mushrooms rubbery and dry, so stick to the 3-4 minutes per side and resist the urge to press down on them with your spatula, which squeezes out all the flavorful juices.

Make sure your grill or pan is properly preheated and well-oiled before adding the mushrooms, otherwise they’ll stick to the surface and tear when you try to flip them.

For extra flavor, don’t toss that leftover marinade – brushing it on while the mushrooms cook adds moisture and keeps them from drying out on the grill.

What to Serve With Grilled Mushrooms?

These grilled mushrooms are hearty enough to be the star of the plate, so I like serving them as mushroom burgers on toasted buns with all the fixings – lettuce, tomato, onion, and maybe some melted cheese. If you’re keeping them as a side dish, they pair really well with grilled steak or chicken, since they soak up all those smoky flavors from the grill. For a lighter meal, try slicing them up and tossing them over a bed of mixed greens with some goat cheese and a simple vinaigrette. They’re also great alongside roasted vegetables and quinoa for a complete vegetarian dinner that’s actually filling.

Storage Instructions

Store: Keep your grilled mushrooms in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick lunches or to toss into salads and grain bowls throughout the week.

Freeze: While you can freeze grilled mushrooms for up to 2 months, they do lose some of their meaty texture when thawed. If you do freeze them, they work best chopped up and added to soups, pasta sauces, or casseroles rather than eating them whole.

Serve: Enjoy these mushrooms cold straight from the fridge, at room temperature, or warmed up in the microwave for 30-45 seconds. I actually love them cold on top of a salad or as part of a veggie wrap!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 110-140
• Protein: 5-7 g
• Fat: 6-8 g
• Carbohydrates: 12-16 g

Ingredients

For the marinade:

• 1/3 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon freshly minced rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon smoked paprika

For the mushrooms:

• 4 large portobello mushrooms (stems removed and wiped clean)
• 1 1/2 tablespoons canola oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Step 1: Prepare the Marinade and Season the Mushrooms

• 1/3 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon freshly minced rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon smoked paprika
• 4 large portobello mushrooms

Whisk together the balsamic vinegar, olive oil, soy sauce, minced rosemary, garlic powder, black pepper, cayenne, and smoked paprika in a shallow dish to create a well-balanced marinade with sweet, savory, and spiced notes.

The vinegar provides acidity and depth while the soy sauce adds umami richness.

Place the cleaned portobello mushroom caps gill-side up in the marinade and coat both sides thoroughly.

Let them sit for 5 minutes per side, allowing the flavors to penetrate the mushroom flesh.

I find that marinating the mushrooms helps them develop a deeper, more complex flavor compared to seasoning them dry.

Step 2: Heat the Grill and Prepare to Cook

• 1 1/2 tablespoons canola oil
• marinated mushrooms from Step 1

While the mushrooms marinate, preheat your grill or grill pan to medium-high heat (around 375-400°F).

Once heated, lightly brush or rub the grill grates with canola oil to prevent sticking and create better char marks.

Remove the mushrooms from the marinade with a slotted spoon or tongs, allowing excess liquid to drip back into the dish.

Reserve the remaining marinade in the dish—you’ll use this as a basting liquid while cooking to build layers of flavor.

Step 3: Grill and Baste the Mushrooms

• reserved marinade from Step 1
• grilled mushrooms

Place the mushrooms gill-side down on the hot grill and cook for 3-4 minutes without moving them, allowing them to develop a golden crust and char marks.

Flip the mushrooms carefully and cook the other side for another 3-4 minutes.

As they cook, brush the reserved marinade onto the mushroom caps using a pastry brush, which caramelizes the surface and intensifies the flavor.

I like to baste them multiple times during cooking—this creates a glossy, flavorful exterior while keeping the interior tender.

The mushrooms are done when they’re tender when pierced with a fork and have developed nice grill marks.

Step 4: Finish and Serve

• 2 tablespoons fresh parsley, chopped
• grilled mushrooms from Step 3

Transfer the grilled mushrooms to a serving platter while they’re still warm.

Garnish generously with fresh chopped parsley to add brightness and color to the finished dish.

Serve immediately while the mushrooms are at their peak texture—tender inside with a flavorful caramelized exterior.

Best Grilled Mushrooms

Delicious Best Grilled Mushrooms recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 125

Ingredients Method

Ingredients

  

For the marinade

• 1/3 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon freshly minced rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon smoked paprika

For the mushrooms

• 4 large portobello mushrooms (stems removed and wiped clean)
• 1 1/2 tablespoons canola oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Method

 

1. Whisk together the balsamic vinegar, olive oil, soy sauce, minced rosemary, garlic powder, black pepper, cayenne, and smoked paprika in a shallow dish to create a well-balanced marinade with sweet, savory, and spiced notes. The vinegar provides acidity and depth while the soy sauce adds umami richness. Place the cleaned portobello mushroom caps gill-side up in the marinade and coat both sides thoroughly. Let them sit for 5 minutes per side, allowing the flavors to penetrate the mushroom flesh. I find that marinating the mushrooms helps them develop a deeper, more complex flavor compared to seasoning them dry.
2. While the mushrooms marinate, preheat your grill or grill pan to medium-high heat (around 375-400°F). Once heated, lightly brush or rub the grill grates with canola oil to prevent sticking and create better char marks. Remove the mushrooms from the marinade with a slotted spoon or tongs, allowing excess liquid to drip back into the dish. Reserve the remaining marinade in the dish—you'll use this as a basting liquid while cooking to build layers of flavor.
3. Place the mushrooms gill-side down on the hot grill and cook for 3-4 minutes without moving them, allowing them to develop a golden crust and char marks. Flip the mushrooms carefully and cook the other side for another 3-4 minutes. As they cook, brush the reserved marinade onto the mushroom caps using a pastry brush, which caramelizes the surface and intensifies the flavor. I like to baste them multiple times during cooking—this creates a glossy, flavorful exterior while keeping the interior tender. The mushrooms are done when they're tender when pierced with a fork and have developed nice grill marks.
4. Transfer the grilled mushrooms to a serving platter while they're still warm. Garnish generously with fresh chopped parsley to add brightness and color to the finished dish. Serve immediately while the mushrooms are at their peak texture—tender inside with a flavorful caramelized exterior.