This roasted portobello mushrooms recipe is an easy side dish that’s ready in 15 minutes! A simple balsamic marinade adds delicious flavor to mushrooms.
I make these roasted portobello mushrooms over and over again all summer long. This meaty, flavorful, and super easy side dish comes together on the grill in just 15 minutes. The edges are lightly crispy and nicely seared, while the interior remains perfectly juicy. A quick balsamic marinade fills it with rich, smoky, tangy flavor.
Below I’ll share tips and tricks on how to grill portobello mushrooms, my favorite seasonings, and my favorite way to serve them. This is a really delicious and simple side dish that everyone should have in their back pocket this summer. Give it a try during your next cookout or whenever you fire up the grill!
My Roasted Portobello Mushroom Marinade
This recipe starts with a simple portobello mushroom marinade. A mixture of olive oil, balsamic vinegar, tamari or soy sauce, garlic powder, smoked paprika, salt and pepper.
If you’ve ever made any other mushroom recipes (see these roasted mushrooms or these mushroom burgers ): I love marinated mushrooms with tamari and balsamic. Tamari adds the umami flavor of the mushrooms, and balsamic adds a delicious, sweet flavor. Together, I think they make for the best version of what the mushroom itself tastes like. Intense, flavorful and complex.
I also added garlic powder and smoked paprika to this recipe for extra savory flavor and smoky depth.
tip: Don’t be tempted to replace garlic powder with minced garlic. I learned the hard way how fresh garlic gets blazing on the grill!
How to Grill Portobello Mushrooms
1. Wash the mushrooms thoroughly. After breaking or cutting off the stems, wipe the mushrooms with a damp paper towel to remove any dust or debris. I don’t remove the gills when I roast portobello mushrooms, but if you prefer, you can use a small spoon to scrape the gills off the mushroom caps.
2. Season the mushrooms. Place on a large rimmed baking sheet or in a large bowl and drizzle generously with olive oil, tamari and balsamic.
You’ll notice that the recipe below doesn’t give exact measurements for these ingredients. After making this recipe countless times over the years, I don’t think it’s necessary! Toss the mushrooms with enough oil, tamari and vinegar to coat them on all sides, then sprinkle with the garlic powder, smoked paprika, salt and pepper and rub with your hands to coat.
3. Roast the mushrooms. Preheat grill or grill pan to medium-high. Add mushrooms to grill and cook 5 to 7 minutes per side or until mushrooms are tender, juicy, and charred.
tip: Grill the gill side first. As the first side cooks, the mushrooms will soften and lose some of their dome shape. By the time you turn the mushrooms, the gills will be flat enough to fully touch the grill.
How to Serve Roasted Portobello Mushrooms
These Roasted Portobello Mushrooms are a delicious and easy summer side dish! Serve with grilled foods such as veggie burgers or black bean burgers. It also goes well with summer pasta such as zucchini pasta or puttanesca pasta.
You could also turn it into grilled mushroom burgers. Top your Portobello with your favorite ingredients like tomatoes, lettuce, onions and/or sliced cheese and serve on a hamburger bun.
Thinly sliced grilled portobello mushrooms also make a great taco filling. I love adding it to mushroom tacos for a fresh and fun summer dinner.
If you eat it as a side dish, Dip it with fresh herbs like parsley or chives, or enjoy it plain with a delicious sauce. I never get tired of eating it with the tangy chimichurri sauce!
Storage method
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy at room temperature, or reheat on the stovetop or in the microwave before serving.
Try More Roasted Vegetables
If you love roasted portobello mushrooms, try roasting one of these vegetables:
Grilled Portobello Mushrooms
serve 4
- 4 Large Portobello Mushrooms
- extra virgin olive oil, for drizzle
- balsamic vinegar, for drizzle
- Tamari or soy sauce, for drizzle
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Sea salt and freshly ground pepper
- chopped fresh parsley, For decoration
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Prepare the mushrooms by removing the stems and wiping the caps with a damp cloth or paper towel.
Arrange the mushrooms on a rimmed plate and drizzle with the olive oil, balsamic vinegar, and tamari. Sprinkle on some garlic powder, paprika, salt and pepper. Using your hands, rub the seasoning into the mushrooms, coating both sides. If it feels dry, add more oil, balsamic and/or tamari to moisten it.
Heat a grill or grill pan over medium heat. Place the mushrooms on the grill, gill side up. Cook 5 to 7 minutes per side or until mushrooms are soft and charred.
Season to taste, garnish with parsley and serve.
Gluten Free Notes: To make this recipe gluten-free, use certified gluten-free tamari.
