If you’re looking for a delicious, meat-free option that’s packed with flavor, these Grilled Portobello Mushrooms with Garlic are about to become your new favorite. I’ve perfected this recipe through countless grill sessions, and it consistently delivers restaurant-quality results right in your backyard. These mushrooms turn out incredibly juicy with a perfect char and that irresistible garlic aroma.
Ingredients
- 4 large portobello mushroom caps
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Optional: 2 tablespoons fresh parsley, chopped
Instructions
- Clean the mushroom caps gently with a damp paper towel. Remove the stems and scrape out the gills using a spoon – this prevents the mushrooms from becoming bitter and helps them absorb more marinade.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
- Place the mushrooms in a shallow dish and brush both sides generously with the marinade. Let them sit for 15-30 minutes, cap side down.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the mushrooms on the grill, cap side down first, and cook for 4-5 minutes until nice grill marks appear.
- Flip carefully and grill for another 4-5 minutes until the mushrooms are tender throughout.
- If desired, brush with any remaining marinade and sprinkle with fresh parsley before serving.
Cook Time and Serving Size
Prep Time: 10 minutes
Marinating Time: 15-30 minutes
Cook Time: 8-10 minutes
Total Time: 35-50 minutes
Servings: 4
Recipe Notes
- Choose mushrooms that are roughly the same size to ensure even cooking.
- Don’t wash mushrooms under running water – they’ll absorb too much moisture and become soggy.
- If you don’t have a grill, you can use a grill pan on the stovetop with equally good results.
- The mushrooms are done when they’re tender but still hold their shape. A sharp knife should easily pierce through.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan or microwave.
- These mushrooms make an excellent burger substitute or can be sliced for salads and pasta dishes.
These grilled portobellos are incredibly versatile and can be served as a main dish, side, or even as part of a sandwich. They’re naturally vegan, low-carb, and packed with nutrients, making them a perfect choice for various dietary preferences.
Grilled Portobello Mushrooms with Garlic
If you're looking for a delicious, meat-free option that's packed with flavor, these Grilled Portobello Mushrooms with Garlic are about to become your new favorite. I've perfected this recipe through countless grill sessions, and it consistently delivers restaurant-quality results right in your backyard. These mushrooms turn out incredibly juicy with a perfect char and that irresistible garlic aroma.
Ingredients
- 4 large portobello mushroom caps
- 4 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- Optional: 2 tablespoons fresh parsley chopped
Instructions
- Clean the mushroom caps gently with a damp paper towel. Remove the stems and scrape out the gills using a spoon – this prevents the mushrooms from becoming bitter and helps them absorb more marinade.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
- Place the mushrooms in a shallow dish and brush both sides generously with the marinade. Let them sit for 15-30 minutes, cap side down.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Place the mushrooms on the grill, cap side down first, and cook for 4-5 minutes until nice grill marks appear.
- Flip carefully and grill for another 4-5 minutes until the mushrooms are tender throughout.
- If desired, brush with any remaining marinade and sprinkle with fresh parsley before serving.
