MARINATED PORTOBELLO MUSHROOMS
For some reason, these marinated portobello mushrooms always remind me of my mom, which is funny because I don’t think she makes them that often—I guess she did once or twice, and I really remembered them. (It’s the same way with lavender—she doesn’t even like it much, but I think of her every time I smell it.) Marinated portobello mushrooms make a great vegetarian option for a burger patty, or you can slice them up and add them to salads. SERVES 4
PREP TIME: 5 minutes, plus 30 minutes to marinate
COOK TIME: 20 minutes
1 cup (240 ml) extra-virgin olive oil
½ cup balsamic vinegar
1 tablespoon (15 ml) Dijon mustard
2 or 3 garlic cloves, minced
4 large portobello mushroom caps, cleaned and stemmed
Salt
Freshly ground black pepper
- In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, and garlic. Add the portobello mushroom caps to the mixture, and mix well to cover all surfaces. Season with salt and pepper, cover the bowl, and marinate for at least 30 minutes.
- Remove the mushrooms from the marinade, and cook on a grill, grill pan, or in a regular skillet over medium-high heat for 7 to 10 minutes on each side, until tender, and serve.
VARIATION 1 ASIAN-MARINATED PORTOBELLO MUSHROOMS: Marinate the mushrooms in a mixture of ½ cup olive oil, ½ cup sesame oil, and ½ cup apple cider vinegar. Follow the rest of the recipe as written, and garnish with 1 tablespoon (15 ml) sesame seeds.
VARIATION 2 HERBY GRILLED PORTOBELLO MUSHROOMS: Use the Green Shrimp marinade (here) on your portobello mushrooms. Follow the rest of the recipe as written.
PREP TIP: You can marinate these longer than 30 minutes if you want to get them ready the night before and leave them in the refrigerator until ready to cook.
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Marinated portobello mushrooms are the steak substitute that even meat-lovers respect — big, meaty caps soaked in a garlicky balsamic-Dijon marinade, then grilled until tender and smoky. They're juicy, intensely savory, and substantial enough to be the main event on a plate. Thirty minutes of marinating is all that stands between you and dinner.
Pro Tips
- Marinate the caps gill-side up first so the marinade pools and soaks into the spongy underside where the flavor really lands.
- Grill over medium-high heat for 7 to 10 minutes per side and resist pressing them — pressing squeezes out all the juice you just marinated in.
- Remove the stems before marinating; they're tough and keep the caps from sitting flat on the grill.
- Serve them whole like a burger patty (in lettuce wraps) or sliced over salad — both ways showcase the smoky, tangy flavor.
Frequently Asked Questions
How long should I marinate portobello mushrooms?
At least 30 minutes, and up to 2 hours in the fridge. They absorb quickly because of their spongy texture, so long marinating isn't needed.
Can I cook these indoors?
Yes — a grill pan or heavy skillet over medium-high heat works perfectly. You'll miss some smoke but keep all the flavor.
What should I serve with them?
Roasted vegetables, a big green salad, or mashed cauliflower. Sliced over a salad, they also make a hearty vegetarian main.
Are portobello mushrooms Paleo?
Yes — mushrooms, olive oil, balsamic vinegar, Dijon, and garlic. Meaty, satisfying, and entirely plant-based.
Recipe Card
Ingredients
Method
- In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, and garlic.
- Add the portobello mushroom caps to the mixture, and mix well to cover all surfaces.
- Season with salt and pepper, cover the bowl, and marinate for at least 30 minutes.
- Remove the mushrooms from the marinade, and cook on a grill, grill pan, or in a regular skillet over medium-high heat for 7 to 10 minutes on each side, until tender, and serve.
