Grilled Portobello Mushrooms with Lemon and Rosemary


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Main Dish

Portobello mushrooms are earthy and delicious and simply at their best when grilled.

Eight medium (or four large) portobello mushrooms, cleaned, stems removed.


2 tablespoons extra virgin olive oil
1 tablespoon tamari or soy sauce
finely grated peel and freshly squeezed juice of 1 organic lemon
2 large garlic cloves, crushed
1/8 teaspoon dried rosemary
1/8 teaspoon black pepper

Stir together all the ingredients for the marinade in a small bowl.

Remove the stems, clean the mushrooms with a damp cloth, and then arrange them in a shallow, non-metal dish. Pour the marinating liquid over them. Cover with a lid or plastic wrap. Set aside for about 30 minutes.

Heat a large grill pan (or fire up an outdoor grill).

Place the mushrooms directly on the grill, cap side down, and cook for 4 to 5 minutes. Then, turn and cook for an additional 4 to 5 minutes or until the mushrooms have browned.

Serve with wild rice or on a sourdough bun or any number of ways! They're delicious!