Grilled Portobello Mushrooms are a scrumptious, low carb, grilling staple. We cut them into strips so they’ll soak up the white wine marinade AND cook more evenly than whole mushrooms. Use portobello mushrooms for a side dish, or as a natural meat substitute for sandwiches and wraps.
Grilled Portobello Mushrooms
When grilling season hits, you need an easy, meatless griller that’s inexpensive, not processed, and downright delish.
This simple recipe calls for a quick, white wine marinade (who doesn’t love THAT?!) and about 15 minutes on the grill.
Once these babies are grilled, you can use them for sandwiches, wraps, and salads. The sky’s the limit!
Here’s what we LOVE about this recipe:
- It’s vegetarian…actually, it’s vegan and gluten-free.
- The marinade uses mostly white wine and water for the liquid, so we use less oil…bonus!
- The marinating process takes only 30 minutes (but you can marinate up to 8 hours if you like).
- Grilling the mushrooms takes under 15 minutes…and they’re so. dang. delicious!
- You can eat these mushrooms warm or cold. Trust me, they rock either way.
- They’re a nutritious, vegan meal prep item.
How to make portobello mushrooms on the grill
Step 1. Whisk together the marinade ingredients
Step 2. Clean the mushrooms, slice them into 1″ think pieces, and place them in a baking dish.
Step 3. Marinate the mushrooms by pouring the marinade over them and allowing them to sit for 30 minutes (no need to refrigerate).
Step 4. Fire up the grill to medium-high and, when it’s ready, grill the mushrooms in a prepared grill basket for 10-15 minute, tossing as needed to avoid burning.
I love this Weber Grill Basket because it prevents the veggies from falling through the grill. You can live without it, but it’s a really convenient tool.
Step 5. Carefully remove the grill basket and transfer the mushrooms to a plate or pan to cool
* See full recipe instructions below
How to serve grilled portobello mushrooms
- eat it with your fingers…you’ll feel that helpless
- stuffed inside sandwich wraps with other vegetables
- as a meat substitute for just about anything (even spring rolls!)
- as a mini steak over polenta, rice, pasta, or quinoa, and topped with your favorite sauce
We make this recipe twice a month because we love Portobello mushrooms, grilling, and eating vegetarian as often as possible.
So, I hope you’ll jump on board with this idea and make your meatless meals even easier.
Grilled Portobello Mushroom ingredients
- portobello mushroom caps
- dry white wine
- extra virgin olive oil
- garlic cloves
- Italian seasoning
- Kosher salt and pepper
Tools I use for this recipe:
- chef knife and cutting board
- whisk or fork (to mix marinade)
- 8″ x 10″ baking dish
- outdoor grill
- grill basket
- cooling plate
Want more easy mushroom recipes?
Grilled Portobello Mushrooms
Prep the mushrooms
- Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1” slices; place in a 8" x 10" baking dish.
- In a mixing bowl, whisk together WHITE WINE, WATER, OLIVE OIL, GARLIC, ITALIAN SEASONING, SALT, PEPPER; pour over the sliced mushrooms.If you need more liquid for the marinade, add small amounts of additional white wine, or water, or both…your choice.
- Cover the dish with a lid or plastic and marinate for 30 minutes. Alternatively, you can cover and marinate the mushrooms up to 8 hours in the refrigerator.
Grill the mushrooms
- Preheat the grill to medium-high heat and spray a grill basket with cooking oil. Remove MUSHROOMS from baking dish and drain off excess marinade.
- Place the mushrooms in the prepared grill basket directly on the grate of the hot grill. Close the lid and allow mushrooms to grill for 5 minutes.
- Carefully lift the lid and use tongs to move the mushrooms around in the basket to promote even heating. Close lid and resume grilled for 5 minutes until thoroughly cooked.You may wish to add yet another 5 minutes to the grilling time.
- Carefully remove the grilled mushrooms; cover and allow to cool slightly. Serve warm, or allow to completely cool and store in an airtight container up to 3 days.