Grilled Portobello Mushrooms With Garlic Butter

grilled portobello mushrooms
Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
152 Calories
13g Fat
9g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 152
% Daily Value*
Total Fat 13g 16%
Saturated Fat 5g 23%
Cholesterol 15mg 5%
Sodium 5mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 2g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled portobello mushrooms make a delicious vegetarian main dish or sandwich filling. Though mushrooms are much lower in protein than meat, the earthy flavor and firm texture make them a satisfying alternative. Some portobello mushrooms are large enough to fill a hamburger bun! Top them with your favorite toppings and condiments and enjoy a meat-free burger. Or offer the delicious mushrooms as a side dish or appetizer.

This recipe calls for two mushrooms per person, but some portobello mushrooms are so large that you might need only one per person. 


  • 12 large portobello mushrooms
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic (smashed and minced)
  • Black pepper

Steps to Make It

  1. Gather the ingredients. Heat a covered grill to medium heat, or about 350 F.

  2. Remove the stems from the mushrooms and discard them. Wipe the mushroom caps with damp paper towels.

  3. Combine the butter, olive oil, lemon juice, garlic, and freshly ground black pepper in a small saucepan. Place the saucepan over medium-low heat—on the stovetop or on the grill—and cook until the mixture is simmering and the garlic is aromatic. Remove the sauce from the heat and set aside.

  4. Place the mushrooms on a plate or tray and brush them generously with the melted butter and garlic mixture.

  5. On a covered grill over medium heat, grill the portobello mushrooms under-side down for about 5 to 7 minutes, or until they are browned.

  6. Turn the mushrooms and grill the tops for about 5 to 7 minutes longer, or until they are tender and nicely browned with some grill marks.

Recipe Variations

  • Instead of lemon juice, add a tablespoon of balsamic vinegar to the garlic sauce mixture.
  • Add a tablespoon of finely chopped fresh herbs to the sauce mixture. Parsley, basil, chives, and marjoram are excellent choices.
  • For appetizer mushrooms, fill the grilled mushrooms with a fresh tomato and basil bruschetta mixture or some fresh grated or shredded Parmesan cheese. Or melt some shredded mozzarella cheese in the grilled mushroom caps.


  • Select mushrooms with whole, unblemished and undamaged caps. They should not be moist or spongy in texture. Since you will be discarding the stems, choose mushrooms with short stems. If the mushrooms are loose, you can smell them. Avoid any mushrooms with a sour or fishy odor.
  • If the mushrooms are packaged, store them in the refrigerator in their original packaging. Store loose mushrooms in a zip-lock bag that is partially open. Or seal the bag and poke a few holes in it.