This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Grilled Honey Balsamic Portobello Mushrooms have deep sweet and savory flavors and a substantial hearty texture that stands up perfectly to your grill!  Amazing as a grilled dinner or an appetizer, you will love the way this unique ingredient livens up your summer menu!

I have been loving my grill this summer! If you have missed my recent posts make sure to check out Grilled Lobster Tail  and Hobo Dinner Foil Packets for other amazingly easy and delicious grill recipes I’ve shared.

Finished portobello mushrooms with grill marks.

Easy Honey Balsamic Portobello Mushrooms

With Father’s Day coming up I knew I needed to make something hearty for him to add on hamburgers, slice up for steak or add it to any kabobs that we grill. Grilling is my hubby’s favorite and I know we need to keep things outside during the warmer months. Portobello mushrooms are an ingredient I have loved for a long time.  Mixing things up with unique ingredients is a MUST when entertaining friends, feeding your family, or yourself!  Try this delicious add on to any grilling recipes this summer!

That’s why serving this amazing grilled honey balsalmic portobello mushroom is a must for any grill party!  The earthy notes and hearty texture is so satisfying!  Everyone will be so amazed!  Just know you are going to be asked how you made it and raving about the flavor, so be prepared!   I love how quick and easy they are to grill and that I don’t have to make a mess in my kitchen!  I am all about porch life this time of year and this recipe is the perfect thing for a meal outdoors!

Preparing Honey Balsamic Portobello Mushrooms:

When getting ready to grill your portobello mushrooms, all you will need to do is whisk together a simple marinade.  The ingredients are very popular to most marinades, so you may already have many of them on hand!  The marinade creates an amazing texture as it tenderizes, and intensifies the flavor of your mushroom too!

  • Olive oil: Penetrates the skin and brings the flavors of the marinade throughout the mushroom.
  • Butter: Melted to mix easily in marinade.
  • Garlic cloves: Minced garlic adds rich flavor!
  • Balsamic vinegar: Acts as a tenderizer because of its acidity.
  • Soy sauce: Adds saltiness to the marinade
  • Honey: Adds sweetness!
  • Salt and Pepper: To taste
  • Portobello Mushrooms: Be sure to clean them with a damp paper towel and remove the stem and gills before grilling.

How to Grill Portobello Mushrooms:

To grill portobello mushrooms, you will need to remove the stem, scrape out the gills and marinate them for 10 minutes in the refrigerator.  Then place on the hot grill and flip it halfway through cooking.  It is pretty simple and easy to do!  The grill will bring out the earthy flavors of the mushroom

  1. Whisk Marinade: In a small bowl, whisk together olive oil, butter, garlic, balsamic vinegar, soy sauce, honey, and salt and pepper.
  2. Prepare portobello mushrooms: Gently remove the stem from the mushrooms.  Using a spoon, scrape out the gills. Set the mushrooms in a 9×13-inch pan.  Add the marinade and soak for 10 minutes.
  3. Grill Mushrooms: Preheat the grill to medium-high heat. Place the mushrooms on the grill and grill 5 minutes on each side for  a total of 10 minutes.

The Recipe Critic Pro Tip:

For criss-cross grill marks on the outside, simply spin the portobello mushroom on the grill slightly around the 2 to 3-minute mark. This gives you a fun grill mark on the outside of the mushroom.

Steps to make grilled honey balsamic portobello mushrooms.

What to Serve with Mushrooms:

Portobello mushrooms are so versatile!  Paired with this amazing honey balsamic marinade, this mushroom will be the star of any menu!  Fresh off the grill they make a great main dish or appetizer to share.  Their intense flavor pairs well with more mild sides like rice, couscous, or pasta.  Balance the dark color with bright veggies or a colorful salad.  You could even treat this as a vegetarian option for a hamburger replacement and serve with fresh corn or fries.

FAQ About Grilling Mushrooms:

Portobello mushrooms are in the vegetable food group despite the fact that they are not plants.  They are actually fungi. So, that leaves many questions about how to care for and prepare them well.  Here are some answers to the questions that you may have about correctly preparing this delicious recipe.

  • Can you marinate too long? Since mushrooms are, by nature, very porous, it is possible to marinate them for too long. They will soak up too much and may become too mushy if they sit too long in the marinate.  So, stick with 30 minutes of the marinade before grilling.
  • How do you clean portobello mushrooms? Since the mushrooms grow in the ground, it is necessary to clean them as the first step of preparing them. To clean the mushrooms, you need a damp paper towel.  Wipe the cap and stem of the mushroom to remove any dirt.
  • How do I choose a good portobello mushroom? A fresh mushroom should be firm and have a pleasant smell. Inspect them carefully before purchasing.  If they are slimy, have dark spots, or the gills are wrinkled, stay away!

How to Properly Store Portobello Mushrooms:

To store your fresh mushrooms until you are ready to grill them, start by removing any packaging from the mushrooms.  Then, place them either in a paper bag or on a tray and cover them with a paper towel.  If storing in a zip loc bag, leave the bag open.  The key is you want to avoid the mushrooms getting too much moisture in a sealed container. Do not freeze fresh mushrooms, and use them within a week of purchasing.

Once marinated and grilled, the mushrooms will need to be stored in an airtight container.  They will last in a refrigerator for 3-5 days or in the freezer for 10-12 months.

Honey Balsalmic Portobello Mushrooms on a grill pan.

More Grill Favorites:

Pin this now to find it later

Pin It

Grilled Honey Balsamic Portobello Mushrooms

5 from 1 vote
By: Alyssa Rivers
Grilled Honey Balsamic Portobello Mushrooms have deep sweet and savory flavors and a substantial hearty texture that stands up perfectly to your grill!  Amazing as a grilled dinner or an appetizer, you will love the way this unique ingredient livens up your summer menu!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 Mushrooms



  • In a small bowl whisk together olive oil, butter, garlic, balsamic vinegar, soy sauce, honey, and salt and pepper.
  • Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.
  • Preheat the grill to medium high heat. Place the mushrooms on the grill and grill each side for 5 minutes.


Calories: 109kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 8mgSodium: 288mgPotassium: 333mgFiber: 1gSugar: 9gVitamin A: 87IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Dinner, Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This is awesome, we have added it to our favorites! Honey is better for marinading but sugar will do if that’s all you have. Or substitute teriyaki for soy/honey.

  2. Oh I forgot to say I sliced them and then marinated them and then strained the marinade then onto the pan.
    I got some good char.

  3. OK, I made it, turned out perfect. I even did it inside on a super hot pan and flipped only once.
    Too bad I only made one cap for 2 people, you need a cap per person – its that good.
    Gonna make it again tomorrow!

  4. In the written recipe Step 1. you say sugar, instead of honey..
    I’m making this tonight and will report back. I’ve had something similar at a great restaurant years ago and it was fantastic.

  5. this sounds great! Im going to try it tonight paired with filet mignon, a salad, and some homemade sourdough wheat bread pan fried in butter.
    note: your recipe says sugar instead of honey. Im sure you can sub it but it was comfusing.