Smoked Portobello Mushrooms on the Grill
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure .
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.
Portobello mushrooms are already a favorite with vegetarians and vegans for their meaty texture and concentrated umami, and smoking deepens that flavor into something rich, smoky, and complex.
Menu Suggestion: Make It a Meal
Build a well-balanced and flavorful feast with Smoked Portobello Mushrooms on the Grill as the star of the meal.
Table of Contents
A Few Things Worth Knowing
Grocery and Pantry List
Time Required:
Grill on a preheated grill at 220°F (105°C).
Special Tools to Use:
Recipe Steps at a Glance
This grill smoked portobello mushroom recipe can be broken down into the following steps:
Step-by-step: How to Make Smoked Portobello Mushrooms on the Grill
Step 1: Washing and cleaning mushrooms
When it comes to cleaning mushrooms, there are two camps: those who adhere to a no-wash rule and those who wash them.
While some experts suggest simply wiping mushrooms with a damp cloth, I believe a quick rinse under running water is more effective. This brief rinse ensures the caps and gills are free of debris, and mushrooms absorb only a negligible amount of water.
After rinsing, pat them dry with a towel and place them gills-side down to release excess moisture. Remove the thin membrane under the cap and give the stem a fresh cut, leaving it intact.
Step 2: Marinating mushrooms
Marinating the mushrooms is the best way to work extra flavor into that woody texture.
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.
Step 3: Smoking mushrooms
Soak the wood chips ahead of time for at least an hour.
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: a slotted upper pan and a drip pan, made of an enameled porcelain finish that makes it 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.
Line the drip pan with foil, this will hold the wood chips and ensure easy cleaning afterward.
Evenly distribute the woodchips over the foil and put the slotted tray on top.
Preheat the outdoor grill to 220°F (105°C) and place the broiler pan on the grill. 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 stay inside the cap.
Best Way to Serve Smoked Portobello Mushrooms
For a complete and flavorful meal, serve Smoked Portobello Mushrooms alongside Hasselback Potatoes. The deep, smoky essence of grilled portobello mushrooms pairs wonderfully with the crispy, buttery layers of Hasselback potatoes. This combination offers a delightful contrast in texture and flavor, making it an excellent choice for a vegetarian-friendly feast or a side to complement grilled meats.
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharak
A smoked portobello earns its place at the centre of the plate. These are the other vegetable dishes that do the same.
Enjoyed this recipe? Then you’ll love Potato Au Gratin, Oyster Mushroom Gratin, and Mushroom Pate! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!
Smoked Portobello Mushrooms on the Grill
Ingredients
- 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
Instructions
- 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.
Notes
- Marinate mushrooms for maximum flavor absorption.
- Keep mushrooms stem side up to retain juices.
- Allow mushrooms to rest before slicing.
I made these for my husband and he is asking to make these every time we grill. Thanks!
This was delicious!
These were great and I love how much flavor the balsamic vinegar gave them!
The smoky flavor from the grill was an unexpected delight of these mushrooms. Will make this again!
Maybe the best was to cook a portabella, love the smokey flavor.