Easy to make great tasting grilled portobello mushrooms that even a meat lover could love. The mushrooms are marinated in soy sauce and garlic then grilled over high heat. Simply delicious.
A meaty-textured portobello mushroom can be a great alternative to a hamburger. They can cook right along with your burgers in the same amount of time and grill temperature. Plus, a portobello mushroom has about 20 calories, but of course, that changes with the marinade.
Grilled portobello mushrooms are becoming more common but have not commonly been in our cooking rotation. We were schooled in grilled portobellos a few years ago at a cooking school, and it has always been on our to do list. With a large family gathering, I wanted to offer a variety of options and this fit in well. Today's recipe is a cut down version of that successful cooking.
A nice alternative to have in your grilling bag of tricks.
What is a Portobello Mushroom?
A portobello mushroom is a mature form of the common or button mushroom. So basically it is the same mushroom as you are used to but allow to grow and mature. They are cultivated in many countries and are one of the most common of all mushrooms.
The spelling has common variations including portobello, portabella, and portobello. They are all the same.
Recipe notes for Grilled Portobello Mushrooms
After some additional research, here is a summary of the internet recommendations.
Cooking time. We were instructed to use about 10 minutes, and most of the recipes stayed in that range. One was only 4 minutes, and several were 12-15 minutes with one saying “you can’t burn them so grill as long as you want.” Well, anything can burn and I thing 10 minutes total on high heat is just fine.
The marinade. Nobody uses the same marinade. So it is use what you want. I went with olive oil, soy sauce, lemon juice and garlic and it was great. Many used some balsamic vinegar. Since I’m not the biggest fan, I skipped it but add 1-2 teaspoons if you wish.
Scale the recipe to the number needed. This is “cooking for two” so I picked two (big surprise) but the previous cooking was 10 mushrooms.
You should remove the stem for this and can keep it for another use. But leave the veins. The veins are commonly removed with stuffing the mushroom but here they pickup taste from the marinade.
When ready to cook, the grill should be on high. This recipe fits quite well with my How to Grill a Hamburger – A Beginner Tutorial
Wash and pat dry the mushroom caps. Break off the stem but leave the veins.
Mix marinade of 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Brush the top of mushrooms with a generous amount of the marinade. Flip over and brush the bottom. Pour any remainder in to the bottom of the mushrooms. Cover and refigerate for 1-2 hours.
Grill over direct high heat. Start with the bottom side up. Grill for 4-5 minutes and flip for another 4-5 minutes.
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Grilled Portobello Mushrooms
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Wash and pat dry the mushroom caps. Break off the stem but leave the veins.
- Mix marinade of 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Brush the top of mushrooms with a generous amount of the marinade. Flip over and brush the bottom. Pour any remainder in to the bottom of the mushrooms. Cover and refigerate for 1-2 hours.
- Grill over direct high heat. Start with the bottom side up. Grill for 4-5 minutes and flip for another 4-5 minutes.