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.
Build a well-balanced and flavorful feast with Smoked Portobello Mushrooms on the Grill as the star of the meal. Pair them with Hasselback Potatoes for a crispy, buttery side, or add a hearty protein option like Smoked Pork Tenderloin or Easy Homemade Smoked Salmon to round out the spread. For an extra burst of flavor, serve with a drizzle of Spicy Mustard, a pat of Tarragon Butter, or a hint of Chive Blossom Compound Butter. Finish the meal on a sweet note with a stunning Fresh Cherry Frangipane Tart—the perfect way to bring this smoky, savory, and rich menu to a delightful close.
Table of Contents
What’s unique about this Recipe?
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 Grill Smoked Mushrooms
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
Marinading the mushrooms are the best way to introduce additional flavors into the 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; 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.
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 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.
Best Way to Serve Smoked Portobello Mushrooms
For a complete and flavorful meal, serve Smoked Portobello Mushroomsalongside 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
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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!
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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.