Tuscan Grilled Portobello Mushrooms

A good friend of mine brought this dish over during one of our family dinners and I loved it. It’s so easy, perfect for summer and I tweaked the recipe slightly to suit our tastes. Enjoy!


2 garlic cloves, sliced

1 T fresh Italian parsley, chopped (or other herbs)

1/2 t thyme

1 t kosher salt

pinch of crushed red pepper flakes

1/2 cup olive oil

1 t red wine vinegar

4 large portobello mushrooms, wiped clean and stems removed

Preheat grill on high for 20 minutes, then reduce heat to medium. While the grill is heating, combine the garlic, parsley, thyme, salt, red pepper flakes, olive oil and red wine vinegar in a small bowl. Pour the marinade over the mushrooms and turn to coat. Turn the gas grill to low and place the mushrooms on the grill, gill side up and grill covered until softened – about 3 minutes. Pour any juices that have collected onto the serving platter and turn the mushrooms over. Continue grilling, covered until they mushrooms are cooked through – about 3 more minutes.


Place the mushrooms on your serving platter and enjoy. These are excellent served with steak, chicken, on toasted Italian bread, in Caesar salad. The choices are endless!

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