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.
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.
Whisk BBQ sauce, vinegar, soy sauce, smoked paprika, garlic, and pepper.
Reserve ¼ cup for brushing after grilling.
Brush mushrooms generously with marinade on both sides.
Let rest 15–30 minutes, gill-side up.
Heat grill to medium heat (375–400°F / 190–205°C).
Clean and oil grates.
Place mushrooms gill-side down.
Grill 5–7 minutes per side, brushing with reserved marinade.
Mushrooms should be tender, juicy, and lightly charred.
Optional: add cheese during last minute and close lid to melt.
Rest 2–3 minutes before serving.
Grilled corn with BBQ butter
Coleslaw or vinegar slaw
Potato salad or roasted potatoes
Smoked mac & cheese
Grilled zucchini or peppers
Beer: Amber ale, brown ale, or lager
Wine: Pinot Noir, Zinfandel, or Grenache
Non-alcoholic: Sparkling water with lime, iced tea, or kombucha
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.
4 servings