These grilled portobello mushrooms are smoky, savory, and packed with bold flavor. Tender mushroom caps make a delish low carb side, juicy burger swap, or easy meatless dinner in just 30 minutes.
Holly’s Recipe Highlights
- Flavor: Smoky and savory, with bold garlic, light heat, and a sesame ginger finish.
- Skill Level: This beginner friendly recipe comes together quickly with an easy method.
- Tools: A grill or grill pan, a bowl or freezer bag for marinating, keeps prep easy and organized.
- Budget: Portobello mushrooms on the grill make a budget friendly option that’s low in carbs yet still hearty, satisfying, and filling.
- Serving: Serve 4 whole mushroom as a meatless burger alternative, or slice up 8 small mushrooms for an easy burger topping or savory side dish.
Ingredient Notes
- Portobellos: Pick large, firm mushroom caps with smooth tops and dry gills. Creminis, which are younger portobellos, can be used just be aware they may cook more quickly.
- Marinade: Easy to make and can be used on grilled vegetables too!
- Olive oil: Keeps mushrooms from sticking on the grill and helps them brown nicely.
- Soy sauce: Choose a low sodium option to add salty, savory depth and umami flavor. Use tamari for gluten free or coconut aminos for a soy free option.
- Sesame oil: A small amount adds a delicious nutty flavor. Use toasted sesame oil for a more bold taste.
- Garlic: Fresh minced garlic adds a subtle flavor punch. You can sub garlic powder which blends well into the marinade but does not bring the same flavor as fresh.
- Fresh ginger: Adds warm, fresh, zesty warmth. Ginger paste makes a great shortcut.
- Chili flakes: While optional, they add a little heat and a bit of smoky spice, giving the marinade a nice kick without making it too spicy.
- Salt: Taste the marinade first before adding.
Variations
- Sweet and Tangy: Swap sesame oil and ginger for balsamic vinegar and Italian seasoning.
- Bright and Fresh: Use lemon juice, parsley, and a pinch of oregano for a brighter flavor.
- Extra Spicy: Add a little sriracha or more chili flakes to the marinade.
- Kid Friendly: Skip the chili flakes for a gentler, family friendly version with all the flavor and none of the heat.
- Make it Cheesy: Add mozzarella or parmesan during the last minute of grilling.
- Simple Yet Delish: Brush the grilled mushroom with melted butter and grate some black pepper on top.
How to Make Grilled Portobello Mushrooms
- In a bowl, whisk the marinade ingredients (full recipe below).
- Prep mushrooms and add to the marinade.
- Grill portobellos gill side down until lightly charred, flipping halfway through.
Leftovers Made Easy
- Refrigerate leftover grilled portobello mushrooms in an airtight container for up to 4 days.
- Slice leftover mushrooms and add them to salads, omelets, lettuce wraps, cauliflower rice bowls, or grilled chicken and steak.
- You can reheat mushrooms in a skillet, on the grill, or in the air fryer until warmed through.
- Freeze leftovers in a freezer safe bag or container for up to 2 months. The texture will be soft, so they are best chopped and added to stir frys, soups, casseroles, omelets, or cauliflower rice bowls.
Mushroom Lovers Low Carb Picks
Did you like this recipe for Grilled Portobello Mushrooms? Leave a comment and rating below!
Grilled Portobello Mushrooms
These grilled portobello mushrooms are marinated in savory soy, sesame, garlic, and ginger, then grilled until deliciously smoky and tender.
Equipment
Ingredients
- 4 large portobello mushrooms or 8 small portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- ¼ teaspoon chili flakes
- salt to taste
Instructions
- Wipe the mushrooms clean with a damp paper towel and remove the stems. Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).
- In a glass bowl or freezer bag, mix olive oil, soy sauce, sesame oil, garlic, ginger, and chili flakes. Toss the mushrooms to coat and marinate for 15 to 60 minutes.
- Preheat the grill to medium-high heat.
- Place the mushrooms, stem side down on the grill and cook for 5 to 6 minutes. Flip the mushrooms over and cook for an additional 4 to 5 minutes or until tender.
Notes
- The longer you marinate the portobellos, the deeper the flavor will get.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 96kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 513mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this recipe for Grilled Portobello Mushrooms
