Grilled Portobello Mushrooms

Ingredients

• 4portobello mushrooms
• 80 ml (⅓ cup)extra-virgin olive oil
• 45 ml (3 tablespoons)balsamic vinegar
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)minced garlic
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)black pepper
• 1.25 ml (¼ teaspoon)garlic powder

Instructions

1. 1

   Prepare the mushrooms

   Cut off the stems and scoop out the brown gills with a spoon. Gently wipe dirt from the caps with a damp paper towel.

2. 2

   Score the caps

   With the tip of a paring knife, cut a crosshatch pattern into the tops of the caps, spacing the cuts ½ inch apart and making them about 1/16 inch deep.

3. 3

   Mix the marinade

   Whisk the olive oil, balsamic vinegar, soy sauce, minced garlic, salt, pepper and garlic powder together in a small bowl.

4. 4

   Marinate the mushrooms

   Put the mushrooms in a large plastic bag or baking dish and turn them to coat in the marinade. Leave them to marinate for 30 to 60 minutes.

5. 5

   Grill the mushrooms

   For a barbecue, preheat the grill to medium-high, 177 to 204°C (350 to 400°F). Clean the grill, then carefully grease the cooking grates using tongs and a paper towel dipped in oil. Lift the mushrooms from the marinade and place them cap-side down on the hot grill. Cover and cook for 4 to 6 minutes, then turn, cover and cook for 3 to 5 minutes. For a grill pan, heat it over medium-high and grease the grates with oil. Cook the mushrooms for 4 to 5 minutes, turn them and cook for about 2 to 3 minutes more, until tender.

What are grilled portobello mushrooms?

Portobellos are mature mushrooms with broad caps and a firm, substantial texture. Grilling is a familiar American-style way to prepare them, giving the outside a smoky char while the inside softens.

Here, balsamic vinegar and soy sauce add savoury depth, while garlic flavours the olive-oil marinade. Scoring the caps helps the marinade reach the surface and gives the mushrooms an attractive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 108 calories, 2g protein, 7g carbs, 8g fat.

Olive oil is the main source of fat, while the mushrooms, balsamic vinegar and small amounts of the other ingredients contribute carbohydrates; the mushrooms and soy sauce provide modest protein. Pair a cap with a protein-rich side and vegetables or a whole grain for a more balanced plate.

Getting the mushrooms ready

Clean gently: a damp paper towel removes dirt without soaking the caps. Removing the gills is part of this recipe’s preparation; use a spoon and avoid scraping so hard that you damage the flesh.

Score lightly: make shallow cuts across the tops, about ½ inch apart. The cuts should be around 1/16 inch deep, not deep enough to split the caps.

What the marinade does

Oil: extra-virgin olive oil coats the mushrooms and helps them cook on the grill. Balsamic vinegar brings tang, while soy sauce contributes a savoury note.

Garlic and seasoning: minced garlic, garlic powder, salt and black pepper build flavour without complicating the marinade. Whisk them together so the seasonings are distributed through the oil and vinegar.

Marinating and timing

Coat evenly: turn each cap in the marinade, whether you use a large plastic bag or a baking dish. The recipe allows 30 to 60 minutes of marinating time.

Plan the grill time around the chosen method: the barbecue takes 7 to 11 minutes in total, while the grill pan takes about 6 to 8 minutes. Start checking towards the shorter end of each range, as mushroom size and heat can affect how quickly they cook.

Getting a good grill

Clean grates: a clean cooking surface helps the caps release more easily and leaves their flavour unobscured. Grease the grates carefully with tongs and an oiled paper towel, as directed.

Cap-side down: begin with the tops against the hot barbecue grates, then turn the mushrooms and finish cooking covered. On a grill pan, use medium-high heat and turn once as in the method.

Checking texture and serving

Look for tender caps with browned, charred areas rather than relying only on the clock. They should soften through without becoming so limp that they are difficult to lift.

Serve the mushrooms as a side or alongside grains, potatoes or a salad. Their savoury, tangy flavour also works well in a bun or sliced over a simple meal.

Recipe notes & tips

• Choose caps of similar size so they cook at roughly the same rate.
• Wipe the mushrooms clean rather than rinsing them under water.
• Use a small spoon to remove the gills without tearing the caps.
• Turn the mushrooms in the marinade so all sides are coated.
• Oil the grill grates carefully to help prevent sticking.
• Check tenderness near the end of the cooking time for your chosen method.

Variations

• Add fresh herbs: whisk chopped thyme or parsley into the marinade.
• Make it spicier: add a pinch of chilli flakes to the marinade.
• Use tamari: swap it for the soy sauce for a similar savoury flavour.
• Add lemon: finish with a squeeze of lemon juice just before serving.
• Serve in buns: place a grilled cap in a bun with your preferred toppings.

Common mistakes to avoid

• Soaking the mushrooms: excess water can dilute the marinade; wipe them clean with a damp paper towel.
• Cutting too deeply: deep scoring can split the caps; keep the crosshatch about 1/16 inch deep.
• Skipping the marinade turn: uneven coating leaves parts less seasoned; turn the caps in the bag or dish.
• Using dirty grates: residue can stick to the mushrooms; clean the grill before cooking.
• Overcooking the caps: they can become too soft; check tenderness towards the end of the stated cooking time.
• Forgetting to grease the grates: the caps may stick; carefully grease them with an oiled paper towel held in tongs.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a grill pan or frying pan until warmed through; the texture will be softer than when freshly grilled.

Frequently asked questions