Barbecued Portobello Mushrooms

You don’t want to miss this hot vegetarian barbecue! Guess what? I love serving our meaty mushrooms on top of crusty bread. Make it yummier by melting cheese over and topping with wild rocket for a satisfying meal.

Ready in: 1hr 10min (Prep: 1hr, Cook: 10min)

Serves: 3


  • Portobello mushrooms – 3 pieces
  • olive oil – 4 tablespoons
  • Chopped Onion – ½ cut
  • Garlic (minced) – 4 cloves
  • Balsamic vinegar – 4 tablespoons


  1. Clean the Portobello mushrooms.
  2. Remove the stems of the mushrooms and reserve it for other use.
  3. Place the caps of the mushrooms on a plate with the gills up.
  4. Combine the oil, garlic, onion and vinegar in a small bowl.
  5. Gently pour the mixture evenly over the mushroom caps. Allow it to stand for about 1 hour.
  6. Preheat the barbecue in a medium high heat.
  7. Barbecue mushrooms for about 10 minutes (turn frequently).
  8. Remove and serve immediately.


  • You can serve the mushroom as a burger by brushing some slices of crusty bread with olive oil, and placing the slices on the hot barbecue during the last few minutes the Portobello mushrooms are being cooked.
  • To add more flavor to the marinade, add chopped fresh rosemary to it.

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