For many of us, grilling is a year-round activity, and finding the perfect recipe has us itching to fire it up. The main course for the grill usually features meats, such as burgers, hot dogs, or kebabs. Although some may assume that mushrooms are only good for toppings or side dishes (which they are), there is a different way to use mushrooms on the grill.
When you have guests who have dietary restrictions or you simply want to serve a healthier option, Portabella Mushrooms steaks are the answer. Portabella Mushrooms are so large and flavorful that they can command the whole show!
This recipe takes advantage of the size of this largest mushroom (with caps ranging in size from three to six inches in diameter). Portabellas are ideal for the grill, and they have a thicker, more meat-like flavor, making them the perfect main choice option with amazing health benefits.
Marinades, such as the Monte’s steak marinade we’ve included below, keep the mushroom caps moist during grilling while providing robust flavors. You can then serve the caps whole or sliced, or even served between two buns for a healthier burger!
Want to know how to make Portabella Mushroom steak? Read on for additional hints and our easy recipe that is satisfaction — guaranteed!
- 16 ounces Monterey® Portabella Mushrooms*
- Marinade (we recommend Monte’s Mushroom Marinade)
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
* Monterey® Vitamin D Portabella Mushrooms may be substituted. Learn where you can buy your Vitamin D mushrooms here.
- Clean your mushrooms with our tips for preparing mushrooms here, being careful NOT to rinse them.
- In a large bowl, mix the marinade ingredients.
- Place your whole mushrooms in the bowl. Let them marinade on one side for 10 minutes, and then turn them over to marinade on the other side for 10 minutes. Or, marinade your mushrooms 24 hours ahead of time to really lock in the flavor.
- Preheat the grill to 375ºF.
- Grill cap-side down over direct heat* with the cap-side down (the gills should be facing up at you). Immediately cover with a grill-safe lid. Set a timer for five minutes and stay nearby.
- After five minutes, use long-handled tongs to check the mushroom caps. If they are lightly browned, flip to grill the mushrooms gill-side down for another five minutes. Note: If the mushrooms are not golden brown or showing grill lines, increase the time by two-minute increments, until you achieve your desired char.
Portabellas are a truly fantastic mushroom for the grilling grates thanks to their wide, expansive caps. Print some more of our favorite grill-worthy Port recipes, today:
- Portabella Mushroom Cap “Mini” Pizzas
- Steak & Portabella Mushroom Kebabs
- Grilled Portabella Burgers with Garlic Mayo
Grilling with Mushrooms
If you are ready to explore more about grilling with these (and other) fine fungi, explore 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!
*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.