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Grilled Portobellos

Looking for something different to cook on the grill? Hearty, saucer-shaped portobellos can serve as a delicious stand-in for hamburgers. This recipe is adapted from one provided by the Mushroom Council.


  • 4 medium-size fresh portobello mushrooms, cleaned 
  • 2 T. butter 
  • 2 tsp. minced garlic 
  • 2 T. balsamic vinegar 
  • 1/4 tsp. salt 
  • 1/8 tsp. pepper 
  • 1 T. chopped fresh basil or parsley 

Separate mushroom caps from stems; set caps aside. Coarsely chop stems (enough to measure 1 cup); set aside. In a medium saucepan, melt butter. Add chopped stems and garlic; cook over medium heat, stirring frequently, for 5 to 6 minutes, or until stems are tender. Stir in vinegar, salt, pepper, and basil, and remove from heat. Transfer mixture to a food processor or blender, and process until finely chopped; set aside. Place mushroom caps, rounded side up, on grill, and grill over hot coals for 2 to 3 minutes, or until caps are hot. Turn caps, and fill each cavity with 1/4 of the mushroom stems mixture. Grill 4 to 5 minutes longer, or until mushrooms are tender. Yield: 4 servings. 

Note: Mushroom caps may also be prepared in a broiler. Place caps on broiler pan, and broil 4 inches from heat, following above directions. 

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