Home » Appetizers & Sides » Balsamic Marinated Grilled Portobello Mushrooms

Balsamic Marinated Grilled Portobello Mushrooms

Name: Balsamic Marinated Grilled Portobello Mushrooms with Strawberry Tomato Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 large highline portobello mushroom caps (stems removed); ¼ cup balsamic vinegar of Modena; 2 tbsp coconut aminos (or tamari); 1 tsp dijon mustard; ½ tsp garlic powder; ½ tsp dried thyme; ½ tsp black pepper; 1½ cups strawberries (diced); 1 cup cherry tomatoes (diced); ¼ cup fresh basil (chopped); 1 clove garlic (grated); 1 tbsp balsamic vinegar; ½ tsp flaky sea salt; fresh cracked black pepper; ½ lemon (zested); fresh Basil (chopped); dairy free feta (crumbled); balsamic glaze

This post may contain affiliate links.

If you're looking for the perfect summer dish, these Balsamic Marinated Portobello Mushrooms topped with Strawberry Tomato Bruschetta might just be exactly what you need! The mushrooms are brushed with a simple balsamic-Dijon marinade, grilled until tender and juicy, then topped with fresh strawberry-tomato bruschetta, dairy-free feta, basil, and balsamic glaze. It's gluten-free, plant-based, summer-forward, and perfect as an appetizer, main dish, or patio dinner!

Jump to Recipe Print Recipe

Balsamic Marinated Grilled Portobello Mushrooms

When summer produce is this good, you barely have to cook.

These grilled portobello mushrooms are one of those recipes that feel impressive enough for entertaining, but are secretly so simple to throw together on a weeknight. Meaty, juicy Highline Portobello Mushrooms soak up a sweet and tangy balsamic marinade before hitting the grill, then get piled high with a fresh strawberry tomato bruschetta that tastes like peak summer in every bite.

I’m fully embracing the Summer of Mushrooms, and these Highline Portobellos from Fareway make it so easy! Portobellos have an incredibly satisfying, naturally meaty texture while being packed with nutrients like fiber, B vitamins, potassium, and antioxidants, making them a delicious plant-based centerpiece that even meat eaters love.

Paired with sweet strawberries, juicy cherry tomatoes, fragrant basil, lemon zest, a little dairy-free feta, and a drizzle of balsamic glaze, this is the kind of fresh, colorful dinner that belongs on every patio table this summer. Light enough for a hot evening. Hearty enough to leave you completely satisfied. And pretty enough that everyone will think you spent way more time making it than you actually did.

Why You’ll Love These Simple Grilled Portobello Mushrooms

You’ll love this recipe because it gives you big summer dinner energy with very little effort, which, if you ask me, is the ideal kinda summer recipe.

If you’re a portobello mushroom lover, this recipe is without a doubt for you because it truly showcases everything there is to love about these big mushrooms! They’re meaty, juicy, smoky from the grill, and coated in a tangy-sweet marinade that takes just a few minutes to whisk together. The bruschetta topping brings freshness, sweetness, acidity, and color, which is an insanely good contrast in texture and flavor.

It’s also easy, it’s simply a matter of turning on the grill, throwing a few things together, a little chop here and a little mince there, and you’re pretty much good to go! You can even make the bruschetta ahead of time if you’re hosting and want to be part of the chat instead of tucked away in the kitchen! Serve the mushrooms as a starter, make them the main event, layer them into sandwiches, slice them over greens, or pair them with grilled bread and a glass of wine on the patio.

Easy Portobello Mushroom Marinade Ingredients

A good marinade is the difference between plain mushrooms and mushrooms that taste like something you’d order at a restaurant. This simple portobello mushroom marinade is tangy, savory, slightly sweet, and perfect for grilling.

Highline Portobello Mushrooms: Their large caps have a naturally meaty texture and mild, earthy flavor, making them perfect for soaking up marinade and standing in as a hearty plant-based main. Portobellos are also a great choice when you want a mushroom that can hold its shape on the grill.
Balsamic Vinegar of Modena: Adds tang, sweetness, and depth. It helps tenderize the mushrooms slightly while giving them that rich, glossy flavor that pairs so beautifully with summer fruit and tomatoes.
Coconut Aminos or Tamari: Bring salty-sweet umami flavor to the marinade. Tamari also works well if you want a deeper savory note.
Dijon Mustard: Helps emulsify the marinade and adds a sharp, savory bite that balances the sweetness of the balsamic.
Garlic Powder: A little less sharp than raw garlic cloves, garlic powder also ensures the savory flavor is spread throughout the marinade and won’t burn on the grill.
Dried Thyme: To complement that earthy, herbaceous flavor that you typically taste in mushrooms.

Strawberry Tomato Bruschetta Ingredients

The strawberry tomato bruschetta is what makes these grilled portobello mushrooms feel extra summery and intentional.

Strawberries: If you’ve never added strawberries to your bruschetta, that means you haven’t tried my strawberry bruschetta recipe and are totally missing out! Strawberries add a juicy sweetness and a beautiful pop of color that complements the mushroom and other ingredients so well.
Cherry Tomatoes: Bring acidity, sweetness, and that classic bruschetta feeling. They make the topping juicy and fresh.
Fresh Basil: Fragrant and with such a summer vibe, fresh basil helps tie the whole bruschetta mix together and brings an undeniable freshness to this recipe.
Garlic: Gives the bruschetta a savory edge. Since it’s raw, one clove is plenty.
Balsamic Vinegar: Essential for any bruschetta, and it echoes the marinade on the mushrooms.
Lemon Zest: Brightens everything up and makes the topping taste extra fresh.
Dairy-Free Feta: The salty, creamy finish that plays beautifully with the sweet strawberries and tangy balsamic.
Balsamic Glaze: A little extra sweet-tangy drizzle to finish the dish off!

How to Make This Recipe

This summer grill recipe is just too easy not to make! If you’re firing up the BBQ this summer, get this recipe on your list of must makes!

Prep the Mushrooms

Heat the grill to medium-high. Remove the stems from the portobello mushroom caps and gently wipe the mushrooms clean. Score the tops of the caps lightly with a knife. You don’t need to cut deeply, just enough to help the marinade sink in and give the mushrooms a little texture as they grill.

Make the Marinade

In a small bowl, whisk together the balsamic vinegar, coconut aminos or tamari, Dijon mustard, garlic powder, dried thyme, and black pepper. Brush the marinade generously over both sides of each mushroom. Make sure to get into the scored tops and around the edges. These marinated portobello mushrooms don’t need a long soak, but even a few minutes with the marinade makes a big difference.

How to Grill Portobello Mushrooms

The best way to cook portobello mushrooms is to keep the heat medium-high and avoid overthinking it. Portobellos cook quickly on the grill, and because they release moisture as they cook, you want enough heat to get a light char without drying them out. Brush them with marinade first, place them on the grill, and let them cook undisturbed for a few minutes before flipping.

If your mushrooms are very thick, they may need closer to 5 minutes per side. If they’re thinner, 3 minutes per side may be enough. The most important thing is texture. You want mushrooms that are tender and juicy, not shrivelled or dry. Basting with extra marinade while they cook helps keep them flavorful and glossy. If you don’t have an outdoor grill, you can use a grill pan over medium-high heat. You’ll still get beautiful char marks and that same juicy, balsamic flavor.

Make the Bruschetta and Serve

While the mushrooms are grilling, make your bruschetta topping. Prepare the ingredients and combine them in a mixing bowl. Toss gently and let it sit for a few minutes so the flavors mingle. Place the grilled mushrooms on a serving platter and top with the strawberry tomato bruschetta. Finish with balsamic glaze, dairy-free feta, and fresh basil.

Ways to Serve Grilled Portobello Mushrooms

These grilled portobello mushrooms are so versatile. Serve them as an appetizer with extra basil and balsamic glaze, or make them the main event with a layered salad, grilled veggie skewers, or a cold pasta salad! They’re also delicious over quinoa or another grain of choice. You can turn them into a sandwich by layering the mushrooms with bruschetta, arugula, and dairy-free feta on toasted bread.

Grilled Portobello Mushrooms FAQ

Do I need to remove the gills from portobello mushrooms? You can, but you don’t have to. The gills are edible, but they can release dark liquid and slightly change the color of the dish. For this recipe, leaving them is fine, but you can gently scrape them out with a spoon if preferred.

How long should portobello mushrooms marinate? Even 5–10 minutes helps, but you can marinate them for up to 30 minutes if you have time. Portobellos absorb flavor quickly, so they do not need hours in the marinade.

Can I make these without a grill? Yes. Use a grill pan or a large skillet over medium-high heat. Cook until the mushrooms are tender and lightly charred, about 3–5 minutes per side.

Can I make the bruschetta ahead of time? You can make it about 30 minutes ahead, but it’s best fresh. The strawberries and tomatoes release juices as they sit, so toss it close to serving for the best texture.

How do I store leftovers? Store leftover mushrooms and bruschetta separately in airtight containers in the fridge for up to 3 days. Reheat the mushrooms gently, then add the bruschetta, fresh or chilled, before serving.

Did you make this recipe?

I would love to hear how you served these grilled portobellos! Leave a rating and review below and let me know. Try these other amazing grilled recipes next:

Grilled Veggie Skewers

Grilled Zucchini and Corn White Bean Salad

Grilled Tofu with Poblano Relish

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

grilled tofu strips with char marks on a wooden board

How to Make Crispy Grilled Tofu

everything bagel bites coated in seeds, with one broken open to show the soft center

Keto Everything Bagel Bites

Roasted Broccoli with Mashed Miso Sweet Potatoes

Join my mailing list to get the latest recipes first!

Jackie Akerberg

Balsamic Marinated Grilled Portobello Mushrooms with Strawberry Tomato Bruschetta

No ratings yet

Print Recipe Pin to Pinterest!

Prep Time 10

Cook Time 10

Total Time 20

Servings: 3 servings

Course: Appetizer, Main Course

Calories: 95

Equipment

Grill/BBQ

Ingredients

3 large highline portobello mushroom caps, stems removed
¼ cup balsamic vinegar of Modena
2 tbsp coconut aminos, or tamari
1 tsp dijon mustard
½ tsp garlic powder
½ tsp dried thyme
½ tsp black pepper

Strawberry Tomato Bruschetta Ingredients

1½ cups strawberries, diced
1 cup cherry tomatoes, diced
¼ cup fresh basil, chopped
1 clove garlic, grated
1 tbsp balsamic vinegar
½ tsp flaky sea salt
fresh cracked black pepper
½ lemon, zested

For Serving

fresh Basil, chopped
dairy free feta, crumbled
balsamic glaze

Method

Heat grill to medium high.
Score the mushrooms on top of the caps.
Mix the marinade ingredients and brush each side of each mushroom.
Transfer to the grill and grill for 3-5 minutes per side, depending on thickness, until lightly charred and tender, basting with extra marinade while cooking.
While mushrooms are on the grill, prepare the bruschetta by combining everything in a bowl and tossing to mix.
Place the mushrooms on a serving platter and top with bruschetta, a drizzle of balsamic glaze, a sprinkle of feta and fresh basil.

Notes

*macros do not include feta, basil and balsamic glaze for serving

Nutrition

Serving 1servingCalories 95kcalCarbohydrates 20gProtein 3gFat 1gSaturated Fat 0.1gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.1gTrans Fat 0.003gSodium 653mgPotassium 603mgFiber 4gSugar 11gVitamin A 370IUVitamin C 64mgCalcium 43mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

Balsamic Marinated Grilled Portobello Mushrooms

Balsamic Marinated Grilled Portobello Mushrooms

Why You’ll Love These Simple Grilled Portobello Mushrooms