Smoked portobello mushroom ready to eat.

Smoked Portobello Mushrooms on the Grill

These smoked portobello mushrooms are an excellent whole-ingredient meatless alternative that take very little time to prepare. Serve them as a main dish or a side dish for any occasion.

Since portobello mushrooms are a favorite choice for vegetarians and vegans, with their meaty texture and concentrated umami flavor, smoking the mushrooms elevates them to another level. The smokiness and complex flavors make this dish unique.

Smoked portobello mushroom on a serving board.

Why should you try this Smoked Mushroom Recipe?

  • Great choice for non-meat eaters.
  • Very little prep time.  It only requires 5-10 minutes of active prep time which can be done well in advance or as little as 2-hours beforehand. 
  • Leverage your grill for hands-off cooking over smoking wood chips.
  • Slow cooking process ensures the smoke penetrates and enhances the umami flavor of the mushrooms.

Grocery for Smoked Portobello Mushrooms

  • Portobello mushrooms 
  • Kosher salt
  • Black pepper
  • Chili pepper (Aleppo, or other choice of chili)
  • Balsamic vinegar
  • Thyme
  • Wood chips (hickory, mesquite, apple, cherry) 


Use the seasoning of your choice. 

Special Tools to Use:

Outdoor Grill

Broiler pan 

Time Required:

2 hours for marinade

30 minutes for smoking

How to make Smoked Portobello Mushrooms – Step by Step 

Washing and cleaning mushrooms

When it comes to cleaning or washing the mushroom, there are certainly two camps. There are authorities who obey a no-wash rule and the others who wash their mushrooms.

There are a lot of claims that the mushrooms don’t need washing you just wipe them with a damp cloth. I am not convinced that that’s the best way to clean mushrooms. Give the mushrooms a brief but good rinse under the running water and make sure that the cap and gills are debris free. I think that the mushroom only absorbs a negligible amount of water during washing.

Portobello mushrooms washed and ready to be seasoned.

Pat dry with a towel and place the gills side down to release any unnecessary moisture.  

Remove the paper-like thin membrane under the cap (covering the gills) and discard. 

Give the stem a fresh cut, but leave it intact. 

Marinating mushrooms

Sprinkling mushrooms with salt.

Marinading the mushrooms are the best way to introduce additional flavors into the woody texture.

Mushrooms with thyme leaves.

Place the mushroom upside down, gills facing up, and season with salt and pepper, drizzle with balsamic vinegar or red wine. Sprinkle with thyme leaves, cover, and store them in the refrigerator until you are ready to grill.

Smoking mushrooms 

Soak the wood chips ahead of time for at least an hour. 

Prepare the smoking pan.

I found that using a broiler pan for smoking is a good option. Most of the oven ranges in the USA come with one. It consists of two-pieces; slotted upper pan and a drip pan. It’s made of an enameled porcelain finish that makes them impervious to high-heat cooking.

I am using the drip pan for wood chips and the upper pan will be the smoker basket for holding the mushrooms.

Smoked portobello mushroom s 3

Line the drip pan with foil, this will hold the wood chips and ensure easy cleaning afterward. 

Smoked mushroom V

Evenly distribute the woodchips over the foil and put the slotted tray on top.

Preheat the outdoor grill to 220° (105°) and place the broiler pan on the gill. Brush the mushrooms with oil and place them on the broiling pan. 

After 20-30 minutes check for doneness. Pierce the stem with a knife or a skewer. You shouldn’t feel any resistance. The skewer or knife should slide all the way through.

Once the mushrooms are done, transfer to a platter and serve. Leave them stem side up, so the juices say inside the cap.

Ways to serve Smoked Portobello Mushrooms

Smoked mushrooms can be served as a main dish with a side of other vegetables.

You can slice them or serve them whole.

Smoked portobello mushrooms go well on a sandwich.

Tips and wisdom

  • Marinate the mushrooms. The longer they stay in a marinade the more flavor they absorb.
  • Keep the mushrooms stem side up, so they hold the delicious juices.
  • Let them rest (after cooking) and before slicing.
Smoked portobello mushroom on a plate.

More  Recipes From Cafe Osharak

If you enjoy this recipe, please come back and let us know in the comments! We love hearing feedback from our readers and would be thrilled to know that you found the recipe to be delicious and easy to make. And if you have any suggestions for variations or tweaks to the recipe, we’re always open to new ideas.

Smoked Portobello Mushrooms on the Grill

Print Recipe
Smoked portobello mushroom ready to eat.
Prep Time:10 minutes
Cook Time:40 minutes
Main Course


  • 2 Portobello mushrooms
  • ½ teaspoon salt
  • ¼ teaspoon Black pepper
  • ¼ 1 Chili pepper Aleppo, or other choices of chili
  • 1-2 tablespoons Balsamic vinegar
  • 3-4 sprigs Thyme
  • 1 tablespoon oil
  • 1 cup Wood chips


  • Wash and clean the mushrooms. Turn the stem side up and sprinkle salt, pepper, and chili pepper.
  • Drizzle vinegar into the gills.
  • Sprinkle chopped thyme. Place in an airtight container and refrigerate for at least 2 hours.
  • In the meantime, soak the wood chips and prepare the smoking pan. (see instructions in the post).
  • When ready to smoke, preheat the outdoor grill to 220° F (105° C) and place the broiler pan on the gill. Brush the mushrooms with oil and place them on the broiling pan.
  • Cook for 30-40 minutes. The mushrooms are ready when a skewer easily pierces through the mushroom.


Calories: 91kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 591mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
Servings: 2
Calories: 91kcal
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