Roasted or Grilled Portobello Mushrooms
A simple, 3-ingredient marinade heightens the mushrooms’ natural umami for a super satisfying side dish that can be roasted or grilled. They make a great burger or vegan entree too, and the recipe is easy to scale up or down to accommodate any number of diners.
Ingredients
- 4 portobello mushrooms caps (I purchase large ones, as wide as a hamburger bun, when possible)
- 2 tablespoons (30ml) low-sodium soy sauce or gluten-free tamari
- 2 tablespoons (30ml) freshly squeezed lemon juice
- 2 tablespoons (28ml) olive or avocado oil
Instructions
- Use a paper towel to gently rub the portobello mushrooms to help remove any dirt and trim the stem if it is prominent. With a soup spoon, scrape out the gills and discard. Arrange the portobellos in a glass baking dish with the stem-side facing up. (You could also use a large, zip-top bag.)
- In a small bowl, stir together the soy sauce, lemon juice, and olive oil. Use a spoon to pour the mixture over the mushrooms, and then use your hands to rub the sauce on the outside of the mushrooms too. (If using a zip-top bag, seal, and gently move around to coat them in the marinade.)
- Let the portobellos marinate for 15 minutes or so, and then preheat the oven to 400ºF. (See notes for grilling option.)
- Drain off the excess marinade and place the mushrooms, stem-side up, on a lightly greased or sprayed baking sheet. (You may line with foil or parchment for easy cleanup.) Roast the mushrooms for 15 minutes, and then flip them over (before flipping, I pour off any accumulated liquid – mushrooms emit a lot) and bake for an additional 10 minutes or until the mushrooms are tender.
- Drain off additional liquid as needed. Serve as a side to your favorite proteins, as a vegan main dish, in a bun with favorite burger toppings, or chop and stir into cooked pasta dishes, grains, salads, etc.
- Storage: Leftover mushrooms may be stored in an airtight container in the fridge for 3-4 days.
Notes
- To grill the portobellos: Follow the same instructions but cook on a grill that has been preheated to medium. Start with rounded side down, grilling for 5-7 minutes, depending on thickness, until lightly browned. Flip and cook on the other side for about 3-5 minutes more. (It’s tough to overcook the mushrooms; they won’t be dry as they are naturally very high in moisture. You just don’t want to burn them with too much direct heat. More than focusing on time, I look for nice grill marks and deep golden color.)
- If you're a sauce person: Make a simple, complementary sriracha mayo by mixing 1 tablespoon (15g) sriracha with ¼ cup (52g) mayonnaise. If you prefer less spice, you may wish to start with 1-2 teaspoons of sriracha—and you can always add more mayo or sriracha to taste. The flavored mayo tastes great when serving as burgers, too, and if you make a bigger batch, leftovers will keep in an airtight container in the refrigerator for quite a few weeks.
- Smoked Paprika Aioli is delicious on the portobellos too.
- Adding cheese: I usually reserve cheese for the burgers, but you could absolutely add it when serving the mushrooms bun-less. Herby Boursin cheese is a lovely complement, as are Gruyere, Fontina, Smoked Gouda, and Swiss. When using, put the cheese in the cavity of the mushroom towards the end of cooking time, making sure all moisture is drained away first. If you put the cheese on the domed side of the mushroom, it will slip off as it melts!
- For more tips and complementary toppings when serving as burgers, look at the Portobello Burger post.
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