These grilled portobello mushrooms are rich and savory, with a smoky and earthy taste.
Portobello mushroom caps are marinated in a simple sauce and grilled until lightly charred.
The result is a meaty mushroom with a smoky flavor and caramelized edges.
We Love This Easy Side or Entree Because…
- Grilling portobello mushrooms gives a smoky flavor and caramelized edges.
- The simple soy sauce, ginger, and garlic marinade flavors the cap with subtle undertones.
- The result is a rich umami food experience.
- Meaty portobello mushrooms are the best substitute for hamburger patties.
Just Mushrooms and Marinade
Portobellos: Look for mushrooms with firm, dry caps. They should be large and plump with a dark brown color. Be sure to brush off the dirt with a paper towel instead of rinsing them. Remove the gills with a spoon, if desired.
Marinade: Oil and acid are the basics for any great marinade. Sesame oil and garlic with ginger create a fantastic umami flavor profile. Chili flakes add a touch of heat.
Variations
- Try marinating sliced baby bellas (also known as creminis), and cooking them in an outdoor grill pan for a burger topping or tasty side dish. Creminis are younger portobellos, with a similar flavor and texture, and can be used in many of the same dishes as portobellos.
- Put a tasty spin on grilled portobello mushrooms. After grilling, drizzle the mushrooms with a balsamic vinegar reduction for a sweet and tangy flavor.
- You can also brush the grilled mushroom with melted butter and grate some black pepper on top. Sprinkle some fresh herbs like thyme or rosemary before serving to add an extra layer of flavor.
Grilling Portobello Mushrooms
- Prepare the marinade (recipe below).
- Prep mushrooms and add to the marinade.
- Grill portobello gill side down until tender and lightly charred, flipping halfway through.
How to Serve Grilled Portobello Mushrooms
Grilled portobello can be served as a standalone main dish. Use them as a burger substitute, or sandwich stuffer.
- Wrap it in lettuce leaves or have it on a low carb bun topped with red onion, tomato, and fresh basil.
- Serve stuffed with spinach dip, or on pizza, or slice them and top a steak, chicken, or chops.
- They can also be cut into strips and served as an appetizer with a dipping sauce like this warm bacon dip
- Or serve with a side of grilled halloumi cheese or top with mozzarella and cook in the oven for a few minutes.
Leftovers
Keep leftover grilled portobello mushrooms in an airtight container in the fridge for up to 3 days. Enjoy them cold sliced into a salad or chop and add them to a risotto or a stir fry.
Low Carb Grilling Recipes
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Grilled Portobello Mushrooms
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
- A longer marinating time will result in deeper flavors.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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