Name: Grilled Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large portobello mushroom caps, cleaned and stems removed; 1/4 cup balsamic vinegar; 2 tbsp olive oil; 1 tbsp soy sauce or tamari; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 bunch asparagus, trimmed; 12–15 baby potatoes; Salt, to taste; Fresh parsley, chopped (for garnish)

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Juicy, smoky, and perfectly seasoned, these grilled portobello mushrooms are a standout vegan entrée. Marinated in a flavorful balsamic blend and served alongside crisp grilled asparagus and golden roasted baby potatoes, this dish offers a satisfying, wholesome meal that’s ideal for warm-weather dining or elegant weeknight dinners.

Why You’ll Love This Recipe

These grilled portobello mushrooms have a deliciously meaty texture, making them an ideal plant-based substitute for steak or burgers. The simple marinade of balsamic vinegar, olive oil, and herbs infuses each cap with bold flavor. Paired with crisp-tender asparagus and crispy baby potatoes, the result is a balanced, vibrant plate that’s both comforting and refined. Naturally gluten-free and dairy-free, this recipe is healthy, satisfying, and full of fresh seasonal appeal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large portobello mushroom caps, cleaned and stems removed
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce or tamari
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 bunch asparagus, trimmed
12–15 baby potatoes
Salt, to taste
Fresh parsley, chopped (for garnish)

directions

In a mixing bowl, whisk together the balsamic vinegar, olive oil, soy sauce or tamari, minced garlic, oregano, black pepper, and smoked paprika.
Place the portobello mushrooms in a shallow dish or resealable bag and pour the marinade over them. Let marinate for 20–30 minutes, flipping once halfway through.
Meanwhile, preheat the oven to 400°F (200°C). Toss the baby potatoes with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25–30 minutes, or until golden and fork-tender.
Heat a grill or grill pan over medium-high heat. Grill the marinated mushrooms for 4–5 minutes on each side, until tender and slightly charred.
During the last 5–7 minutes of cooking, place the asparagus on the grill. Turn occasionally until they are lightly charred and still crisp.
Arrange the grilled mushrooms, asparagus, and roasted potatoes on a plate. Garnish with freshly chopped parsley and serve warm.

Servings and timing

Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 290 kcal

Variations

Add a glaze: Brush mushrooms with extra balsamic glaze before serving for added richness.
Use other vegetables: Swap asparagus with green beans, zucchini, or bell peppers.
Add protein: Serve with grilled tofu or chickpeas for a more protein-rich meal.
Spicy option: Add red pepper flakes to the marinade for a bit of heat.
Herb twist: Try rosemary or thyme in place of oregano for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the mushrooms and vegetables in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid microwaving to preserve the texture of the mushrooms and asparagus. Freezing is not recommended, as the texture of mushrooms can become rubbery.

FAQs

Can I use a different type of mushroom?

Portobello mushrooms are ideal for grilling due to their size and texture, but large king oyster mushrooms can also work well.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of soy sauce.

Can I prepare this meal ahead of time?

Yes. Marinate the mushrooms and prep the vegetables in advance. Grill and roast just before serving for best results.

What can I serve with this dish?

Serve with quinoa, couscous, or a fresh salad for a more complete meal.

Can I bake the mushrooms instead of grilling?

Yes, bake at 400°F (200°C) for 15–20 minutes, flipping once, until tender.

How do I clean portobello mushrooms?

Wipe them gently with a damp cloth or paper towel. Avoid rinsing under water to prevent sogginess.

Can I use white or cremini mushrooms?

These smaller mushrooms won’t be as meaty but can still be grilled and served as a side rather than a main dish.

What does the marinade do?

The marinade adds depth of flavor and tenderizes the mushrooms while enhancing their natural umami.

Can I use baby spinach instead of asparagus?

Yes, sautéed spinach can be a great alternative if asparagus is unavailable.

Is this recipe suitable for outdoor grilling?

Yes, it’s perfect for outdoor grilling. Use a grill basket for the asparagus if needed.

Conclusion

Grilled Portobello Mushrooms with asparagus and roasted baby potatoes is a beautiful, wholesome vegan entrée that delivers on taste, texture, and visual appeal. With minimal ingredients and preparation, this dish showcases the versatility of plant-based cooking. Whether for a summer BBQ or a cozy dinner at home, it’s a dish that’s sure to impress with every bite.

Grilled Portobello Mushrooms

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Juicy, smoky, and meaty—these grilled portobello mushrooms are marinated to perfection and served alongside crisp asparagus and roasted baby potatoes for a simple, elegant vegan entrée.

Author: Mari
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Vegan

Instructions

In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic, oregano, black pepper, and smoked paprika.
Place mushrooms in a shallow dish and pour marinade over them. Let sit for 20–30 minutes, flipping once halfway through.
Meanwhile, preheat oven to 400°F (200°C). Toss baby potatoes with a drizzle of olive oil and salt, then roast for 25–30 minutes until golden and tender.
Heat a grill or grill pan over medium-high heat. Grill mushrooms for 4–5 minutes on each side until tender and charred.
Add asparagus to the grill for the last 5–7 minutes, turning occasionally until slightly charred but crisp.
Plate mushrooms with grilled asparagus and roasted potatoes. Garnish with fresh parsley and serve warm.