Best 6 Grilled Sliced Portobello Mushroom Recipes

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**Grilled Sliced Portobello Mushrooms: A Savory and Versatile Treat**

Portobello mushrooms are a delicious and versatile ingredient that can be prepared in a variety of ways. One of the most popular methods is to grill them, which brings out their smoky, earthy flavor. Grilled portobello mushrooms can be served as a main course, a side dish, or an appetizer. They can also be used in sandwiches, salads, and wraps. This article provides two delectable recipes for grilled portobello mushrooms: a classic grilled portobello mushroom recipe and a grilled portobello mushroom burger recipe. Both recipes are easy to follow and yield mouthwatering results. Whether you're a seasoned griller or a beginner, you'll love the smoky, savory goodness of grilled portobello mushrooms. So fire up your grill and get ready to enjoy this versatile and flavorful dish!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 10

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Steps:

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS



Sliced Grilled Portobello Mushroom Sorta-Caesar Salads image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Extra-virgin olive oil for drizzling, plus 1/3 cup
8 large portobello mushroom caps, brushed clean with a damp towel
1 tablespoons finely chopped rosemary leaves, a few sprigs
1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 crusty semolina rolls or 1/2 small loaf semolina bread
2 cloves garlic, cracked away from skin
1 lemon, juiced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce (recommended: Tabasco) eyeball it
2 teaspoons anchovy paste - a must for me, optional for you
3 hearts romaine, chopped
1 cup grated Parmigiano or Romano, a few generous handfuls
Ground black pepper

Steps:

  • Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
  • While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
  • Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 10 servings

Number Of Ingredients 4

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

Steps:

  • Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
  • Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED MUSHROOMS IN FOIL PACKETS



Grilled Mushrooms in Foil Packets image

If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest." You can make this with cultivated or wild mushrooms.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course, side dish

Time 25m

Yield Serves four

Number Of Ingredients 6

1 pound large mushrooms (regular, portobello, wild, oyster or a combination), cleaned, trimmed and sliced 1/2 inch thick
2 tablespoons chopped fresh thyme, mint, sage, rosemary or marjoram
2 to 4 garlic cloves, thinly sliced or chopped
Salt
freshly ground pepper to taste
2 tablespoons extra virgin olive oil, plus additional for brushing foil

Steps:

  • Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
  • In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
  • Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 294 milligrams, Sugar 2 grams

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS



Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories     Mushroom     Onion     Pepper     Vegetable     Vegetarian     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

  • Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
  • Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
  • Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

Tips:

  • Portobello mushrooms are best grilled over medium-high heat for a smoky flavor.
  • Marinating the mushrooms in a mixture of olive oil, herbs, and spices will enhance their flavor.
  • To prevent the mushrooms from sticking to the grill, brush them with oil before grilling.
  • Cook the mushrooms until they are tender and slightly charred.
  • Serve the grilled portobello mushrooms as a main course or as a side dish.
  • Top the mushrooms with your favorite toppings, such as cheese, grilled vegetables, or a savory sauce.

Conclusion:

Grilled Portobello mushrooms are a versatile and delicious dish that can be enjoyed in many different ways. Whether you are looking for a hearty main course or a simple side dish, grilled portobello mushrooms are a great option. With their smoky flavor and tender texture, they are sure to please everyone at your table. So next time you are firing up the grill, be sure to add some portobello mushrooms to your menu.

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