Grilled Portobello Mushrooms

A hearty and healthy substitute for any meal entree.


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced
  • ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon fine salt)
  • 4 large portobello mushroom caps
  • 2 tablespoons chopped parsley for garnish


  1. In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt. 
  2. Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
  3. Using a pastry brush, coat the gill side with about a third of the marinade.
  4. Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well. 
  5. Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.* 
  6. When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  7. Flip the mushrooms so that they’re gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  8. Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.


After the first 1-2 minutes, as the mushrooms begin to soften, you can gently press on them to flatten. This will promote even grilling. But be gentle, or the mushrooms could fall apart.

Source: Healthy Recipe Blogs – Grilled Portobello Mushrooms