When you think of cookouts, images of savory burgers, hot dogs, and kebabs often come to mind. But while most picnics are a meat lover’s heaven, there are often guests who have dietary restrictions— or who simply want to eat lighter.
It’s assumed that mushrooms only work as toppings, cooked in tin foil alongside steaks and patties to add an umami flavor to most meats. But Portabellas are such a large, flavorful mushroom, they can command the whole show!
Charred to perfection on the grill, Portabella mushroom caps can be served whole or sliced as a vegetarian “steak.” They can even be served between two buns in lieu of a meat patty.
Our fabulous Monte’s Mushroom Marinade is packed with Worcestershire sauce and Italian seasoning, helping the caps to stay moist on the grill all while absorbing that meat-like, robust flavor. Our customers can attest satisfaction guaranteed!
- 16 ounces Monterey® Portabella Mushrooms*
Monte’s Mushroom Marinade
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- Enough to coat four large Portabella mushroom caps
*Our Monterey® Portabella mushrooms are also available nationwide in High Vitamin D varieties, in 8 oz packages. Check out where you can buy your vitamin-rich mushrooms here.
- Clean your mushrooms with our tips for preparing mushrooms here, careful NOT to rinse.
- In a large bowl, mix all Portabella marinade ingredients. Place your whole mushrooms in for 20 minutes.
- Preheat the grill to 375º F.
- Grill over direct heat* with the cap-side down so the mushroom gills are looking up at you. Immediately cover the grill with a grill-safe lid. Set a timer for five minutes and stay nearby.
- After five minutes, check your caps. Use your long tongs to flip your mushrooms, being careful not to burn yourself. If lightly browned on the bottom, the caps are ready to grill gill-side down.* Cook the opposite side for another five minutes, checking for those beautiful grill lines.
*You may need to continue to check on your caps in two-minute increments if you think they could use a little longer on the grates, flipping until you achieve your desired char.
- Be sure to read our post on How to Grill Portabella Mushroom Caps for detailed tips, like grilling with a charcoal grill instead of gas and more!
Portabellas are a truly fantastic mushroom for the grates thanks to their wide, expansive caps. Print some more of our favorite grill-worthy Port recipes, today:
GRILLING YOUR PORTABELLA MUSHROOMS
While you could cook Portabellas on the stovetop, they’re one fine fungus to grill. How else are you supposed to get those charred grill marks and smokey flavor?
In our Summer Grilling ebook, we explain all the important basics for grilling blended burgers, mushroom kebabs, and— of course— Portabellas. Oh, and we threw a few cold picnic dishes and even mushroom cocktails in there for good measure. Download your free how-to grill-mushroom guide with over a dozen delicious recipes, today!
*Direct grilling is a barbecue cooking technique in which the food is placed and cooked directly over the fire. When your mushrooms are only grilled over direct heat for short periods of time, it’s the perfect way to achieve those charred grill marks we all know and love. But be careful, if the caps sit too long over direct heat, they’ll burn and lose the delicious juices that make them so tender! Learn more about direct heat vs. indirect heat when grilling mushrooms here.