These Vegan Grilled Portobello Mushrooms are a hearty and satisfying dish that works great as a main course or a side dish. The "meaty" texture and tangy flavoring make them so scrumptious.
These Vegan Grilled Portobello Mushrooms are packed with great flavor and a texture you're going to love. This particular mushroom has a "meaty" feel and great chew that holds up well when cooked, even grilled. The combination of balsamic vinegar, garlic, paprika, and Sriracha adds a tangy, sweet, and spicy flavor that works well with the mild earthiness of this veggie.
This recipe is grilled, which helps caramelize the marinade so it's even tastier. This cooking method also makes this a healthier dish as the mushrooms aren't sauteed in oil, making them greasy. This is a great recipe to serve to your family with some pasta or grains, or use it as a side dish for something bigger. Either way, you'll love how easy it is to prepare and how well it pairs with other dishes. Let's take a look at what ingredients you'll need for these Vegan Grilled Portobello Mushrooms.
Video Tutorial
What you'll need
- Portobello Mushrooms. You can also use baby Bella mushrooms in this recipe.
- Balsamic Vinegar. This adds sweet acidity to the mushrooms and caramelizes on the grill.
- Olive Oil. Or any other oil you like to use, such as avocado, or grapeseed.
- Oregano. Adds an earthy taste.
- Garlic Powder. For a pungent flavor.
- Paprika. You can use sweet, smoked, or hot.
- Salt. To taste.
- Sriracha. This adds a little spice to the dish.
How to Make Vegan Grilled Portobello Mushrooms
1. Carefully wash the portobello mushrooms and pat them dry with paper towels. Remove the stems and pierce the mushrooms all around with a fork.
2. Make the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and Sriracha in a bowl.
3. Drizzle the mushrooms with the marinade until they are covered and then let them rest for 10-15 minutes so they absorb it.
4. Place the portobello mushrooms on the grill pan with the gill sides up. Grill them for about 5 minutes.
5. Flip the mushrooms and grill them for another 4-5 minutes, brushing them with marinade drippings for extra flavor.
Tips for the best Vegan Grilled Portobello Mushrooms
- Choose the best mushrooms. Look for mushroom caps that are firm and have opened up fully. If they are a little closed, then you can remove some of the flesh around the rim. Avoid any with excessive blemishes.
- Pre-mix your marinade- To avoid one ingredient outshining another, mix the marinade ingredients beforehand so they cover and absorb into the portobello mushrooms evenly for the best flavor.
- Pierce the mushrooms before marinating. If you pierce the mushrooms with a fork, this helps the marinade to get inside the holes and absorb. This also helps speed up the cooking process.
- Add marinade as they cook- While you're grilling, brush on some extra marinade drippings to keep the mushrooms moist and add more flavor. This also adds layers of caramelization, which is delicious!
Add-ins and Substitutes
- Add some heat- Up the spice factor with these Vegan Grilled Portobello Mushrooms by adding extra Sriracha, red pepper flakes, or cayenne pepper to the marinade. You can also use Chipotles in Adobo Sauce.
- Substitute different mushrooms. Besides portobello mushrooms, you can also make this with baby Bella (cremini), white button, or shiitake mushrooms.
- Add liquid smoke. Go extra smoky by using liquid smoke in the marinade as well as grilling the portobello mushrooms. You can also bake or pan-fry them with the liquid smoke to get the flavor.
- Substitute the marinade. You can also make this marinade with steak sauce, soy sauce, ginger, red wine vinegar, and white wine. Change up the flavor profile of this dish with variations on the marinade.
How to Store
These Vegan Grilled Portobello Mushrooms are best on the same day they are made, but you can store them in the fridge for 2-3 days in an airtight container. Reheat them either in the microwave or on the grill until warmed through. You can add some more marinade if you choose to reheat them on the grill.
What to Serve with it
- On their own. These Vegan Grilled Portobello Mushrooms are hearty enough to be enjoyed by themselves. They make a great snack with so much flavor.
- With grains. Enjoy them with your favorite grains, like millet, sorghum, couscous, or quinoa. Try them with this Quinoa Tabbouleh Salad, Vegan Rice and Beans, or in this Spinach Rice.
- On pasta. Add this to a plate of pasta, such as this Spaghetti Aglio e Olio with Spinach, Tomato Mushroom Spinach Pasta, Fettuccine in Tomato Sauce, or Creamy Lemon Spaghetti.
- With breakfast. Make this dish part of your morning meal with Vegan Scrambled Eggs, Baked Potato Breakfast Hash, Vegan Breakfast Tacos, and Veggie Tofu Breakfast Scramble.
These Vegan Grilled Portobello Mushrooms are a super tasty dish that's nice and simple. Serve it with breakfast or dinner, or make it a healthy snack. You'll never regret serving this satisfying and flavorful meal!
More tasty vegan recipes to try:
Vegan Grilled Portobello Mushrooms
Ingredients
- 4 large portobello mushrooms
- ¼ cup balsamic vinegar
- 2 tbsp. olive oil
- ½ tbsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. sriracha or to taste
- ⅓ tsp. sea salt or to taste
Instructions
- Carefully wash the portobello mushrooms and pat them dry with paper towels. Remove the stems and pierce the mushrooms all around with a fork.
- Make the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and Sriracha in a bowl.
- Drizzle the mushrooms with the marinade until they are covered and then let them rest for 10-15 minutes so they absorb it.
- Place the portobello mushrooms on the grill pan with the gill sides up. Grill them for about 5 minutes.
- Flip the mushrooms and grill them for another 4-5 minutes, brushing them with marinade drippings for extra flavor.
Notes
Add-ins and Substitutes
- Add some heat- Up the spice factor with these Vegan Grilled Portobello Mushrooms by adding extra Sriracha, red pepper flakes, or cayenne pepper to the marinade. You can also use Chipotles in Adobo Sauce.
- Substitute different mushrooms. Besides portobello mushrooms, you can also make this with baby Bella (cremini), white button, or shiitake mushrooms.
- Add liquid smoke. Go extra smoky by using liquid smoke in the marinade as well as grilling the portobello mushrooms. You can also bake or pan-fry them with the liquid smoke to get the flavor.
- Substitute the marinade. You can also make this marinade with steak sauce, soy sauce, ginger, red wine vinegar, and white wine. Change up the flavor profile of this dish with variations on the marinade.
Made these today on my little Foreman Grill. Didn’t have paprika and used Frank’s Red Hot in place of sriracha. Quick and easy and very tasty! Will definitely make these again. Thanks for sharing this recipe
I love the idea with Foreman Grill! Thanks for the rating, Nekussa!