Hello, my chickpeas! These Grilled Portobello Mushrooms are perfect for summer and make a great plant based option for Fathers Day or the Fourth of July. They are juicy and flavorful, and even oil-free!
These juicy Grilled Portobello Mushrooms actually offer a grilled option AND an oven-roasted option (in case grilling isn't your thing). So take your pick and let's get cooking!
Table of Contents
Why You'll Love This Recipe
- These Grilled Portobello Mushrooms are juicy & flavorful! Mushrooms already have a naturally deep and earthy flavor, and the marinade makes them even more delicious!
- It is the perfect vegan option for summer holidays such as Fourth of July or Fathers Day! These pair well with other common summer party foods (such as bean salad), making them an excellent addition to these celebrations.
- They can be made on the grill OR in the oven! Whether you'd like to cook outside or in your kitchen, these are a delicious option in either scenario.
Key Ingredients
- Balsamic vinegar and tamari - these make up most of our sauce/marinade. They are deep flavors that compliment the mushrooms so well! I especially love the slight sweetness from the balsamic vinegar.
- Garlic, onion powder, and smoked paprika - for some extra flavors in that marinade! Garlic and onion are great flavor boosters, and the smoked paprika adds a bit of smokiness to make it interesting.
- Maple syrup - for a bit more sweetness!
- Portobello mushrooms - our stars! These have a naturally earthy flavor and pair beautifully with our portobello steak marinade.
How to Make Grilled Portobello Mushrooms
As always, keep scrolling for the full recipe. But here's the basic rundown:
- Whisk together your marinade.
- Prepare your mushrooms and coat them in the marinade. Let them marinate for 15 minutes.
- Cook your mushrooms (on the grill or in the oven), give them a flip and add some more marinade, then cook a bit more.
- Enjoy!
Recipe Tips
- Be sure to keep an eye on these as they cook, as every oven and grill will be a bit different! You may also want them more or less cooked based on personal preference.
- The marinade of this recipe can be used on just about anything you want! It would be a great idea to mix up some extra for other uses. I love using it on brussels sprouts and other veggies!
Serving Suggestions
- These are delicious, but I suggest pairing them with one or two other sides to make it a full meal! Some of my favorites to pair these with are roasted potatoes, Lemon Basil Orzo Salad, or Cowboy Caviar.
- You could also eat this on a burger bun with some condiments and burger toppings!
- Serve these as a vegan option in place of traditional burgers and hotdogs at your next summer party! However this recipe only makes 2 servings, so you may want to double or triple the recipe for a larger group!
Variations
- If you want a bit of spice, feel free to add some ground cayenne or chili powder to your marinade!
- This recipe has you marinate the mushrooms for 15 minutes. For an even deeper flavor, feel free to let them marinate for up to 30 minutes.
Frequently Asked Questions
Are these Grilled Portobello Mushrooms Whole Food Plant Based (WFPB)?
Yes! This recipe is oil-free and uses only non-processed or minimally processed ingredients, making it WFPB friendly.
Should I remove the gills from portobello mushrooms before grilling?
Removing the gills isn't strictly necessary, but some people don't like the texture and prefer to remove them. If you'd like to remove them, you can do so gently with a spoon when you remove the stem. I personally like to keep them because the marinade gets soaked up here and they become super flavorful!
What is the best way to cook portobello mushrooms?
This recipe gives you the option of grilling the mushrooms OR roasting them in the oven. They both are delicious but provide slightly different textures, with the grilled version coming out a bit juicier.
Other Summer Recipes You'll Love
📖 Recipe
Grilled Portobello Mushrooms (Portobello "Steaks")
These Grilled (or Roasted) Portobello Mushrooms are the perfect option for any fun summer gathering, or a relatively easy weeknight side. The marinade makes these perfectly smoky and delicious! Pick whether you want to make this on the grill or in the oven, and lets get cooking!*Note that From Start to Finish is an estimate and assumes the longest possible version of this, which is the oven. If you choose to grill, it will be 10-15 minutes shorter! The time listed also includes 15 minutes for the mushrooms to marinate.
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari
- 1 clove garlic - minced
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 teaspoon pure maple syrup
- 2 portobello mushrooms
Instructions
- Preheat your oven or grill: You can cook these in either the oven OR on a grill. If using the oven, preheat to 400. If using a grill, bring it to medium-high heat. Allow your oven or grill to preheat while you work on the next few steps.
- Make your marinade: in a small bowl, whisk together the balsamic vinegar, tamari, garlic, onion powder, smoked paprika, and maple syrup. Make sure they are evenly incorporated.
- Prepare your mushrooms: gently remove the stems from each of your portobello mushrooms. Check the bottom of the mushrooms (the side with the gills and removed stem) and see how large of a "lip" the cap of the mushroom makes along the outer edge. In a the next step you'll have to coat the mushroom with our marinade, so if the cap folds over the edge too much and prevents you from accessing all of the bottom area, go ahead and remove just a bit of the outer part of the cap. If desired, use a knife to make some shallow cuts into the top of the cap in a grid pattern - making sure not to cut all the way through. This is partially for aesthetics, and partially to give the marinade more spaces to soak into!
- Marinate the mushrooms: Using a pastry brush, brush the marinade onto both sides of each mushroom, making sure to get the entire surface area as much as you can. Once everything is coated, pour the remaining marinade (there won't be a ton, but there should be some) into either a shallow dish or a ziploc bag. Add the mushrooms to the dish or the bag and position them so that they are soaking up as much of the liquid as possible. Allow to sit and marinate for 15 minutes.
- Cook the mushrooms: IF USING THE OVEN: prepare a baking sheet by lining it with a non-stick baking mat. Place the mushrooms flat on the baking sheet, gill-side-down and place in the oven. Allow to cook for 12 minutes. Remove from oven. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and return to oven. Cook for another 5-10 minutes, or until they are cooked to your liking. IF USING THE GRILL: Place the mushrooms flat on the grill, gill-side-down. Allow to cook for 4 minutes. If you have any marinade leftover and you would like to use it up, brush what is left of the marinade on each side of the mushrooms. Flip the mushrooms gill-side-up, and allow to cook for another 4 minutes, or until they are cooked to your liking.
- Remove from oven or grill, serve with your favorite sides, and enjoy!
Notes
*Note that the mushrooms do have a slightly different look based on if you grill or roast them. In the pictures in this blog post, the mushrooms on the blue plate are grilled and the mushrooms on the green plate are roasted!
Nutrition
Calories: 54kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0.3g
*Nutrition facts are an estimate and are calculated for one serving.
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Stay joyfully balanced!
amy liu dong says
I have never done this recipe before and it looks delicious. I am so excited to make this at home!
Delaney Marie says
Yay! Enjoy! 🙂
Lisa says
We are not vegans but we looooove portobello mushrooms, and this recipe is the absolute BOMB. Definitely making this a regular side dish for our household!
Delaney Marie says
So glad that you love it! Thank you for the kind comment! 🙂
Camilla Remneblad says
I love mushrooms! I never cooked them this way before, they turned out great. Very tasty!
Greta says
Love mushrooms and this was a must to try! It's super delicious! Thanks for the recipe!
Delaney Marie says
So glad you loved it!