Grilled Portobello Mushrooms

2 reviews

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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 grilled 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. No matter which way you choose to enjoy them, you won’t regret it.

Here at Hey Grill Hey, you know we already like to grill all kinds of vegetables, but these mushrooms has a secret weapon. On top of the smokiness and char you get from most BBQ favorites these 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, and you won’t be disappointed.

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 some type of marinade. Personally, I prefer a balsamic marinade. It’s quick and easy, and made from ingredients you likely already have in your pantry. Just combine all ingredients below in a zip-top bag and then add the mushrooms. Marinate for 30-40 minutes in the refrigerator, but don’t go much longer. Unlike when marinating meats, you don’t want to overdo it with mushrooms.

  • 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.

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.

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

Tips for Grilling Mushrooms

  • Wipe, don’t wash. When it comes to most produce, you want to rinse it off before using to remove any dirt. Mushrooms are an exception to this rule. Don’t wash them at all, but instead wipe them clean with a dry cloth or paper towel. That’s because mushrooms are super absorbent. They will suck up too much of the water, and then you’ll end up with a soggy finished product.
  • Prep mushrooms. While both the stems and the gills are technically edible, I personally prefer removing them. The stems are generally harder to eat, and also make grilling evenly a challenge. The gills tend to get crispy and charred quickly because they’re so thin. And honestly, I think the overall flavor is better when these are removed before grilling.
  • Don’t over-marinate. Mushrooms may taste meaty, but they don’t marinate the same way. You can typically can (and want to) allow your meats to soak in your marinade overnight, but you definitely don’t want to let your mushrooms sit for that long. Give them 30-40 minutes and then get them on the grill. Remember how absorbent these mushrooms are? You want the flavors of your marinade to add to the natural flavor of your mushrooms rather than overpower it.

Storing Leftover Mushrooms

These grilled portobello mushrooms will be the most flavorful when devoured hot off the grill, but will still be good for a few days when refrigerated. If you have leftover mushrooms, then you just need to let them cool and then place them in an airtight container to place in your fridge. They will stay fresh an additional 3-4 days this way, and can then bee reheated in either your microwave or oven. However, these mushrooms are so tasty you most likely don’t have to worry about storage.

Mushroom caps on grill grates.

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.

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.

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

Grilled Portobello Mushroom Recipe

Be sure to grill enough for everyone because these mushrooms are 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 rate it 5 stars and let us know in the comments below. You can also connect with us on social media by searching for Hey Grill Hey on YouTube, Instagram, and Facebook.

Grilled Portobello Mushrooms

By: Susie Bulloch
5 from 2 votes
Ready for a big side with an even bigger flavor? These grilled portobello mushrooms come dressed to impress in a savory balsamic marinade.
Prep Time20 minutes
Cook Time6 minutes
Marinade Time40 minutes
Total Time1 hour 6 minutes
Servings4 people


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  • 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.
    4 portobello mushroom caps
  • 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.
    ⅓ cup olive oil, 3 Tablespoons balsamic vinegar, 1 teaspoon black pepper, 1 teaspoon salt, 2 teaspoons Italian seasoning, 2 cloves garlic, 2 ounces shredded Parmesan cheese
  • 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

This post was originally published in October 2021. We recently updated it with more information and helpful tips. The recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

2 Reviews

  1. Jan says:

    I made a couple of these for lunch today as portobello burgers and they were amazing! So easy! I sprayed our hamburger buns with avocado spray before grilling them during the last few minutes of the cooking time for the mushrooms and topped them with some zesty ranch dressing and mixed greens before serving. Delicious!

  2. Darsi says:

    These were delicious. There were none leftover. I grilled them on the pellet grill. We made them as portobello burgers. They reminded me of a sandwich I used to get at a restaurant years ago. Definitely will be making them again.