Grilled Portobello Mushrooms

Grilled Portobello Mushrooms make a great vegetable side or can serve as the centerpiece in a vegan burger.
Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

by Sue Lau | Palatable Pastime

This week, as part of the Sunday Supper movement, I have set about to create a recipe using five ingredients or less, where water, salt, pepper and oil are designated as “freebies”. I use only five, since I figure that to be fair, the freebie oil should be a small amount for coating cookware or brushing a grill. The amount I list is a bit more than that, since it is part of a marinade. No water is needed in this, and if you prefer, feel free to add a little salt and pepper but I didn’t find myself needing it. As well, any ingredients used to make a mushroom burger are strictly optional, but  include those because that type of sandwich makes a perfect sandwich at a cookout for my vegan friends and family.

Mushroom Grilling

Mushroom Grilling

The great thing in this recipe is obviously the simplicity. I can throw this together in about 5 minutes and let it sit in the marinade for the afternoon, pulling them out in time to grill. And the cook time is short- I cook until I can easily slip a paring knife in and out of the center where the stem was,  since that is the thickest part. That it is tender in the center actually trumps the grilling time, since some mushrooms are just a bit bigger or thinner than others, so times vary.

I do really love how fast these are to make. It seems that over the past month or so I have been extremely busy with this or that, and it has left much less time for cooking dinner. In times like these, I often find myself turning to easy to grill items, and in this case, I grilled these with some cooked bratwurst, and also grilled corn.

Grilled Mushrooms with Grilled Brats

Grilled Mushrooms with Grilled Brats

Also, I love getting outdoors to cook. Can I whine that the fan on my a/c is acting up again? Second time in a month, and it won’t be until tomorrow that the repairman returns to cover his work. So life in the kitchen itself has been minimal, even though it is my “zone” so to speak. I have a story about one of my cats, Jackie Panzer, who is terribly frightened by thunder. And we have had a few of those recently (I had some major damage to my patio area from storm wind microbursts which tossed a 7 foot bay leaf tree which weighs, oh, I don’t know, maybe 150-200 pounds with pot, several feet  across the patio, and yet a 1 pound pot of herbs a few feet away sat undisturbed). That same storm flipped cars up in the Beavercreek Ohio area. I might normally feel terribly unlucky considering the damage, but my car is quite all right. But anyway, with Jackie, he hides. And if he can’t find me, he will hide right in front of the stove where he expects to find me. Poor little blighter. I wish I could offer him more comfort and assurance, but I can’t always be right there!

Grilled Portobello Mushrooms #SundaySupper

Grilled Portobello Mushrooms

  • Servings: 2
  • Difficulty: easy
  • Print

Grilled Portobello Mushrooms
Inactive prep (marinate): 4-6 hours

Active prep & cook time: 15 minutes


  • 2 large portobello mushrooms
  • 1/4  cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary


  1. Whisk together the olive oil, balsamic vinegar, garlic and rosemary in a small bowl.
  2. Brush off mushrooms and trim the stem close to the cap. You can rinse these if they are especially soiled since they  will be going into the marinade straight away.
  3. Put mushrooms and marinade in a ziplock bag, squeezing out excess air, and refrigerate for several hours.
  4. Prepare outdoor grill (gas or charcoal) and grill caps 10 minutes, or until fork tender in the center, turning once. You can baste with extra marinade if you wish.
  5. Serve these as  a vegetable side dish, or put them on sandwich buns with burger type toppings (lettuce, tomato, onion, etc.)

From the kitchen of

Grilled Portobello Mushrooms

Celebrating 5-ingredient Recipes

As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite recipes using five ingredients or less.

Special thanks to T.R. of Gluten Free Crumbley for graciously hosting this event and working so hard to make sure all the I’s are dotted and T’s are crossed. It’s a big group and a ton of work to keep all together! Thanks so much.


Appetizers and Snacks

Main Dish

Side Dish



Your turn:

Do you have any favorite simple recipes you like to make on the grill using few ingredients?

What are your favorite recipes from this week’s Sunday Supper collection?

Do your pets hang about in the kitchen knowing it is a favorite place of yours?

Have you tried this recipe yet? If you do, can you give it a star review please?

Let me know your thoughts in the comments section  below!

I love hearing from my readers so much!

Thanks so much and  I hope to see you again soon!


Also from Palatable Pastime:

Portobello Mushroom Tacos

Jamaican Black Bean Curry

Moroccan Stuffed Peppers with Couscous

38 responses

  1. I seriously love portobellos! I love meat, but I like to go meatless every once and a while and mushrooms are so meaty and low cal….this is so something I will make!

  2. Why I don’t think to make portobello mushrooms more often considering how much I actually enjoy eating the is a mystery to me. I don’t have an outside grill but I’ll bet my stove top grill would work for this recipe as well.

  3. I’ve tried this grilled mushroom before in a restaurant, and that is really delicious. But now I want to try to prepare this at home, andmy family would loveit.

  4. My mom loves portobello mushrooms so much! I have only tried them once and I really need to give them another try.

  5. Poor little Jackie <3 Our kitties get scared with firecracker displays….We could definitely stand some thunder and rain in CA! Anyway, Sue, your grilled Portobellos look yummy…and perfect whether vegetarian or not =)

  6. They look really awesome and delicious! Hopefully I can come up with my own version of this!

  7. Mm, that looks delicious. I could have this everyday if Portobello mushrooms aren’t too expensive here.

    • I find beef more expensive here. You could also use crimini and put them on kebabs. They are not much more expensive than white mushrooms and sometimes the exact same price.

  8. Someday I’ll be brave enough to try a mushroom burger. I am just now coming around to adding mushrooms to some meat dishes, but I chop them up super tiny! When I can eat a mushroom burger, I’ll know that mu taste buds have officially grown up. (=

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