Get ready to transform ordinary portobello mushrooms into a mouthwatering, smoky delight that even meat lovers will crave. These grilled portobellos pack incredible flavor and meaty texture, making them perfect as a main dish or a stunning side. I’ll show you exactly how to achieve that perfect char and smoky depth while keeping the mushrooms juicy and tender.
Ingredients:
- Main Ingredients:
- 4 large portobello mushroom caps (about 4-5 inches in diameter)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Optional Additions:
- Fresh parsley for garnish
- Extra virgin olive oil for drizzling
- Flaky sea salt for finishing
- Pro Tips:
- Choose mushrooms with intact caps and firm texture
- Substitute smoked paprika with regular paprika plus ¼ teaspoon liquid smoke
- For vegan preparation, ensure your liquid smoke is vegan-certified
Step-by-Step Instructions:
- Prepare the Mushrooms
Gently clean mushrooms with a damp paper towel – never wash under running water as they’ll become waterlogged. Remove stems and use a spoon to scrape out the dark gills (this prevents a bitter taste and dark juices from leaking).
- Make the Marinade
Whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, thyme, salt, and pepper in a bowl until well combined. The mixture should be rich red and fragrant.
- Marinate
Brush both sides of mushrooms generously with marinade. Let sit for 15-30 minutes, cap-side up. Don’t marinate longer than 30 minutes as mushrooms can become too soft.
- Preheat the Grill
Heat grill to medium-high (around 400°F/200°C). Clean and oil the grates well to prevent sticking.
- Grill the Mushrooms
Place mushrooms cap-side down first. Grill for 4-5 minutes until nice grill marks appear. Flip and grill for another 3-4 minutes until tender. Brush with remaining marinade while grilling.
Key Details:
🕒 Total Time: 35 mins (Prep: 20 mins | Cook: 15 mins)
🍽️ Servings: 4 people
🔥 Calories: ~90 per serving
⚙️ Equipment: Grill, basting brush, mixing bowl, spoon for gill removal
Pro Tips & Variations:
- Score the cap-side in a crosshatch pattern for better marinade absorption
- Let mushrooms rest for 3-5 minutes after grilling to redistribute juices
- For indoor cooking, use a grill pan over medium-high heat
- Add a splash of soy sauce to the marinade for extra umami
Storage Instructions:
Store leftover grilled mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as it can make them rubbery.
Frequently Asked Questions:
Q: Why remove the gills?
A: While edible, the gills can make dishes look murky and add a bitter taste. Removing them creates a cleaner flavor profile.
Q: Can I make these ahead of time?
A: Yes, but they’re best served fresh. If needed, grill them 80% of the way through, then finish just before serving.
Q: How do I know when they’re done?
A: The mushrooms should be tender when pierced with a fork and have nice grill marks. They’ll also release some moisture and shrink slightly.
Smoky Grilled Portobello Mushrooms
Ingredients
- 4 large portobello mushroom caps about 4-5 inches in diameter
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Fresh parsley for garnish
- Extra virgin olive oil for drizzling
- Flaky sea salt for finishing
Instructions
- Gently clean mushrooms with a damp paper towel – never wash under running water as they'll become waterlogged. Remove stems and use a spoon to scrape out the dark gills (this prevents a bitter taste and dark juices from leaking).
- Whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, thyme, salt, and pepper in a bowl until well combined. The mixture should be rich red and fragrant.
- Brush both sides of mushrooms generously with marinade. Let sit for 15-30 minutes, cap-side up. Don't marinate longer than 30 minutes as mushrooms can become too soft.
- Heat grill to medium-high (around 400°F/200°C). Clean and oil the grates well to prevent sticking.
- Place mushrooms cap-side down first. Grill for 4-5 minutes until nice grill marks appear. Flip and grill for another 3-4 minutes until tender. Brush with remaining marinade while grilling.
