Grilled BBQ Portobello Mushrooms are a hearty, meat-like vegetarian BBQ option marinated in smoky barbecue sauce and grilled until juicy and caramelized. This easy grilled portobello mushroom recipe is perfect as a main dish, burger alternative, or flavorful BBQ side.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins 4 large portobello mushroom caps
2 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
BBQ Marinade / Glaze
½ cup BBQ sauce (smoky or sweet)
1 tbsp balsamic vinegar or apple cider vinegar
1 tbsp soy sauce or tamari
1 tsp smoked paprika
1 clove garlic, minced
½ tsp black pepper
Optional Toppings
Sliced red onion
Fresh herbs (parsley or cilantro)
Vegan butter or regular butter
Cheese (provolone, mozzarella, or vegan cheese)
Prep the mushrooms
1
Gently wipe mushrooms clean with a damp paper towel.
Remove stems and scrape out dark gills if desired (optional but helps reduce bitterness).
Brush lightly with olive oil and season with salt and pepper.
Make the marinade
2
Whisk BBQ sauce, vinegar, soy sauce, smoked paprika, garlic, and pepper.
Reserve ¼ cup for brushing after grilling.
Marinate
Preheat the grill
Grill
5
Place mushrooms gill-side down.
Grill 5–7 minutes per side , brushing with reserved marinade.
Mushrooms should be tender, juicy, and lightly charred.
Finish & serve
Side Information (Perfect BBQ Pairings)
7
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Potato salad or roasted potatoes
Smoked mac & cheese
Grilled zucchini or peppers
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Sparkling water with lime, iced tea, or kombucha
Tips & Notes
9
Portobellos shrink—buy large caps.
Don’t over-marinate; mushrooms absorb flavor quickly.
Grill gill-side first to keep them juicy.
These make excellent BBQ mushroom burgers on toasted buns.
Slice leftovers for tacos, grain bowls, or salads.
Ingredients 4 large portobello mushroom caps
2 tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
BBQ Marinade / Glaze
½ cup BBQ sauce (smoky or sweet)
1 tbsp balsamic vinegar or apple cider vinegar
1 tbsp soy sauce or tamari
1 tsp smoked paprika
1 clove garlic, minced
½ tsp black pepper
Optional Toppings
Sliced red onion
Fresh herbs (parsley or cilantro)
Vegan butter or regular butter
Cheese (provolone, mozzarella, or vegan cheese)
Directions Prep the mushrooms
1
Gently wipe mushrooms clean with a damp paper towel.
Remove stems and scrape out dark gills if desired (optional but helps reduce bitterness).
Brush lightly with olive oil and season with salt and pepper.
Make the marinade
2
Whisk BBQ sauce, vinegar, soy sauce, smoked paprika, garlic, and pepper.
Reserve ¼ cup for brushing after grilling.
Marinate
Preheat the grill
Grill
5
Place mushrooms gill-side down.
Grill 5–7 minutes per side , brushing with reserved marinade.
Mushrooms should be tender, juicy, and lightly charred.
Finish & serve
Side Information (Perfect BBQ Pairings)
7
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Potato salad or roasted potatoes
Smoked mac & cheese
Grilled zucchini or peppers
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Sparkling water with lime, iced tea, or kombucha
Tips & Notes
9
Portobellos shrink—buy large caps.
Don’t over-marinate; mushrooms absorb flavor quickly.
Grill gill-side first to keep them juicy.
These make excellent BBQ mushroom burgers on toasted buns.
Slice leftovers for tacos, grain bowls, or salads.
Grilled BBQ Portobello Mushrooms
