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posted October 13, 2021

Grilled Portobello Mushrooms

Ready for a big side with an even bigger flavor? These grilled portobello mushrooms come dressed to impress in a savory balsamic marinade. They’re grilled nice and hot for a savory side that everyone can enjoy.

Three grilled portobello mushrooms on a wooden cutting board with text overlay - Grilled Portobello Mushrooms.

Grilled Portobello Mushrooms

It doesn’t get much better than grilling portobello mushrooms. These large mushrooms are extremely delicious and super tempting. I prefer to serve this as a killer side, but you can also enjoy them as a light main course, or chop them up to add them into other recipes.

Not only are we into barbequing everything here on Hey Grill Hey, but there’s an added bonus to these mushrooms. Portobello mushrooms are super savory and almost meaty. They’re an awesome substitute for chopped meat (like in tacos!) if you’re looking for ways to get a bit healthier.

These big guys are marinated in balsamic vinegar and simple seasonings before getting a nice char on the grill. How you choose to enjoy these is up to you.

Spoon scooping the gills out from the mushroom cap.

Balsamic Marinade for Portobello Mushrooms

These large mushrooms are made even better with a quick dip in a balsamic marinade. Combine all ingredients below in a zip-top bag and add the mushrooms. Marinate for 30 minutes in the refrigerator.

  • 1/3 cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 2 cloves minced garlic

You can also add 2 ounces of shredded Parmesan cheese to your marinade, but this is optional. I like the flavor a bit of cheese adds to the mushroom. Choose your own BBQ adventure on this one, and let me know what you prefer in the comments below!

Portobello mushrooms in a zip-top bag filled with balsamic marinade.

How to Grill Portobello Mushrooms

Grilling these mushrooms is as easy as 1-2-3. Simply prep, marinate, and grill!

  1. Prep. Remove the stems off the portobello mushrooms and scoop out the gills under the cap. While you can leave these on, I find that the mushroom as a whole tastes better when they are removed prior to grilling.
  2. Marinate. Marinate the mushrooms for around 30-40 minutes. Do not let them sit much past that 40-minute mark. The mushrooms will start to go rubbery the longer they are left in the marinade.
  3. Grill. Preheat your grill to 450 degrees F. Grill the mushrooms for 4-5 minutes per side (8-10 minutes total). The mushrooms will darken as they cook and the mushrooms will relax and open slightly. You can always check the texture near the end of the cook to see if they are done to your preference.

Serve the mushrooms immediately while they’re still nice and hot. If you’re looking for a fun way to jazz up your pasta dishes, chop up these mushrooms and sprinkle them on top.

Four marinated portobello mushrooms on the grill.

How Long to Grill Portobello Mushrooms

With your grill preheated to 450 degrees F, it should only take around 8-10 minutes to fully grill your portobello mushrooms. You do not need to cook the mushrooms to a specific temperature for food safety. Remove the mushrooms from the grill when they have nice grill marks and have a slightly darkened color.

You can always adjust the amount of time the mushrooms are on the grill depending on how soft you want the final result. Grill them a bit longer for really soft and tender mushrooms, or a bit less if you want your mushrooms to still have a bit of a bite.

Two marinated and grilled portobello mushrooms on a wooden serving platter.

More BBQ Mushroom Recipes

I’m no stranger to cooking mushrooms on the grill or adding them to an awesome BBQ recipe. These are just a few of our favorites from the website. Make sure to check them out if you’re a mushroom fan!

Grilled Portobello Mushroom Recipe

One final note about these mushrooms: they’re a MAJOR crowd-pleaser. Looking for a way to add a little extra oomph to your meal? These massive mushrooms are a unique and impressive side for fancy occasions. Honestly, they look gourmet without a ton of work. And who can say no to their own personal mushroom at dinnertime?

If you loved this recipe, be sure to let us know in the comments below! You can also connect with us on social media by searching for Hey Grill Hey on Facebook, Instagram, and Pinterest!

Two marinated and grilled portobello mushrooms on a wooden serving platter.

Grilled Portobello Mushrooms

Susie Bulloch
Ready for a big side with an even bigger flavor? These grilled portobello mushrooms come dressed to impress in a savory balsamic marinade.
5 from 1 vote
Prep Time : 20 mins
Cook Time : 6 mins
Marinade Time : 40 mins
Total Time : 1 hr 6 mins
Servings : 4 people
Calories : 255kcal


  • 4 portobello mushroom caps

Balsamic Marinade

  • cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic (minced)
  • 2 ounces shredded Parmesan cheese (optional)


  • Prep the mushrooms. Prepare your mushroom caps by removing any stems and using a spoon to scrape out the gills under the cap. The gills have a tendency to taste dirty after grilling, so I strongly recommend removing them.
  • Marinate. Combine all ingredients for a marinade and pour into a gallon zip-top bag. Place the mushrooms in the bag, press out any excess air, and seal tightly. Marinate for 30-40 minutes in the refrigerator. Don’t marinate for too much longer or the texture of your mushrooms will change and become rubbery.
  • Preheat. Preheat your grill to 450 degrees F. You can use anything you have available to you. Gas or charcoal work equally well for this recipe.
  • Grill the mushrooms. Remove the mushrooms from the marinade and shake lightly to remove any excess liquid. Place the portobello mushrooms on the grill grates, close the lid, and grill for 4-5 minutes. Flip the mushrooms and grill for an additional 4-5 minutes. There is no target temperature for mushrooms to be food-safe, so you are looking for nice grill marks and a darkened color overall. The caps of the mushrooms will also appear to “relax” and fall more open when they are finished cooking.
  • Enjoy. Take the mushrooms off of the grill and transfer to your serving platter.


Calories: 255kcal | Carbohydrates: 7g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 809mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg
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