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Easy Grilled Portobello Recipe

Written by MasterClass

Last updated: Oct 2, 2020 • 4 min read

If you ever need an incentive to break out the grill, pick up a pound of portobello mushrooms for a barbecue with friends. Though the flavor of grilled portobello mushrooms is extremely elevated over an open flame, these flat brown caps can be your new favorite all-year round–inside or out. Try grilling these shroomy showstoppers for a portobello mushroom burger with creamy avocado, as main course mixed with risotto, or on their own with olive oil and herbs.



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What Is a Grilled Portobello?

Portobello mushrooms–which are the full-grown version of cremini mushrooms–are some of the most savory of the fungi–especially when cooked. Grilled portobellos are an easy meat substitute because of their earthy flavor and umami, and the basic ingredients are fairly easy to find in grocery stores and markets in the United States.

The firm texture of portobello mushroom caps help them to hold up when grilled, all while being supple enough to take on the taste of a marinade. A grilled portobello is a delicious side dish, gluten free appetizer, or crowd-pleasing weeknight entrée for everyone without exceeding the total carbohydrates over your daily values.

How to Prep a Portobello Mushroom for Grilling

With portobello mushrooms–like anything that grows in the dirt–it is important to clean them thoroughly before eating. Start by first removing the stems, then scrub any dirt off the caps by using a paper towel or clean kitchen towel. The less water you apply to the mushrooms, the better, because they will release moisture once heat is applied. You can also remove the “gills”–the lined underside of the cap–to reduce excess liquid when cooking, but they are edible.

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How to Remove the Gills from Portobello Mushrooms

Flip the mushroom stem side up so the gills are showing
Identify the lined underside from the remainder of the cap
Use a small spoon to scoop only the gills from the smooth flesh
Clean the cap of any discarded gill remnants and pat dry

Can You Eat Portobello Mushroom Stems?

Portobello mushroom stems should be removed before eating, though they can be helpful during the grilling process as a handle for adjusting over the heat. Simply pull off the stem using your hand or tongs and toss in the trash or compost. Along with the gills, stems can be consumed, but you should take the time to remove both before serving.

Six Marinade Ideas for Grilled Portobello Mushrooms

Grilled portobello mushrooms are versatile for healthy-recipes and absorb the marinade after 10 to 30 minutes of soaking in a small bowl or other vessel. Essential marinade ideas for grilled portobello mushrooms include ingredients that contain salt, fat, acid, and heat.

  1. Balsamic vinegar and minced garlic cloves
  2. Olive oil, salt, black pepper, and Italian spices
  3. Soy sauce and sesame oil
  4. Garlic butter with thyme or parsley
  5. Miso with chili oil or other spice
  6. Lemon juice and fresh rosemary

Combine these basic elements to transform portobello mushrooms by adding depth of flavor. Unlike meat, the total time of portobello mushrooms marinating should not an hour–and definitely not overnight–or else they will absorb too much liquid and/or salt, leaving you will an unpleasant, almost unsalvageable ingredient unfit for the grill.


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What to Serve With Grilled Portobello Mushrooms

Grilled portobello mushrooms can be stuffed to stand alone on their own, served with a starchy side, or placed on top of a rice or grain and presented as a family-style meal. Of course, it all depends on the marinade, but grilled portobello mushrooms shine with simplicity.

  • Paired with mashed, baked, or fried potatoes
  • On a bun with burger toppings (tomato, red onion, lettuce)
  • With a generous spoonful of chimichurri on top
  • Alongside spinach, kale, and other greens
  • Stuffed with Parmesan cheese and fresh basil
  • Over quinoa, brown or basmati rice, or pasta

Tips for Grilling Portobello Mushrooms

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Don’t worry if it is your first time preparing new recipes with portobello mushrooms. These fungi are fun for grilling, but it is important to remember the water content stashed inside of seemingly sturdy portobello mushrooms.

Tips for grilling portobello mushrooms on a stovetop:

  • Use a cast iron or grill pan to allow the grilled portobello mushrooms to char a bit like you would eggplant
  • Plenty of olive oil or other cooking liquid will keep the portobello mushrooms from sticking to the pan
  • Cook over medium heat to simmer the mushrooms until soft and fragrant

Tips for grilling portobello mushrooms on a grill:

  • Preheat the grill so it is hot before placing the portobello mushrooms on it
  • Grill the portobello mushrooms for 3 to 5 minutes on each side to allow them to gain color
  • Brush the mushroom caps with extra marinade to replace the moisture if the grill starts to dry them out

Tools for grilling portobello mushrooms:

  • Grill or grill pan
  • Oil or fat
  • Tongs or metal spatula
  • Bowl or bag (for marinade)

Easy Grilled Portobello Mushroom Recipe

Prep Time
5 min
Total Time
45 min
Cook Time
40 min


  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley
  • 2 garlic cloves, minced
  • 2 large portobello mushroom caps
  • Kosher salt and black pepper, to taste
  • Olive oil, for cooking
  1. Whisk together the olive oil, lemon juice, parsley, and garlic in a small bowl.
  2. Place the portobello mushrooms in a plastic bag. Pour the marinade over the mushrooms and season with salt and pepper to taste.
  3. Shake the bag so the mushrooms are fully coated. Allow to soak for 10 minutes but no more than 30.
  4. Heat a medium grill pan over medium high heat.
  5. Add the marinated mushrooms to the pan and allow to cook on each side for 3 to 5 minutes.
  6. Once mushrooms are soft and fragrant, remove from heat and serve immediately.

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