Roasted or Grilled Portobello Caps

Discover how to grill and roast Portobellos like a pro.

Updated July 25, 2019
Roasted or Grilled Portobello Caps
Roasted or Grilled Portobello Caps
This image courtesy of Cookstr

Editor's Note: Grilled or roasted, portobello mushrooms are tasty no matter what! You can serve these mushrooms as part of a salad, with cheese, or even as a sandwich. This super easy recipe only needs five ingredients that you likely already have on hand. It will also be ready to eat within 30 minutes whether you roast or grill the mushrooms, making this recipe ideal for anyone who feels dinnertime can just be too hectic. These mushroom caps can be stored and used at a later time, saving you even more time. If you're looking for a hearty vegetarian dish to serve at your next family get-together or Sunday barbecue, then this recipe is it! 

Once you’ve roasted or grilled a portobello mushroom cap, the door is open to endless possibilities. Here are the basic techniques and a few suggestions to get you started. While hot, spread the mushrooms with feta or goat cheese and bits of reconstituted sun-dried tomatoes. Slice into wedges and serve on crusty bread. To store cooked portobellos, cool the caps to room temperature and wrap in plastic wrap, then wrap in aluminum foil. Refrigerate for up to 1 week.

Makes4 grilled or roasted mushrooms

Cooking MethodGrilling, Roasting



Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseAntipasto/mezze, Hot Appetizer, Vegetable


Five Ingredients or LessYes

Taste and TextureSavory, Tangy, Umami

Type of DishVegetable


  • 4 medium (about 1 pound) portobello mushrooms, with caps about 3½ inches across
  • 2 tablespoons extra virgin olive oil, or as needed
  • 1 teaspoon Seasoning Salt or kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar, fresh lemon juice, or soy sauce (optional)


To Roast the Mushroom Caps:

  1. Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and wipe the caps clean, lightly oil a baking pan with some of the olive oil. Rub the remaining oil into the tops of the caps. Sprinkle the mushrooms with salt and pepper.

  2. Place the caps, gill side up, on the baking pan. Roast for 10 minutes. Turn and roast until the mushrooms are tender and well browned, about 15 minutes.

  3. Remove the pan from the oven and sprinkle the mushrooms with vinegar, if desired.

  4. Let cool for 2 to 3 minutes before serving.

To Grill the Mushroom Caps:

  1. Preheat a grill to hot. Rub the oil into all sides of the mushroom caps.(You may need a little more than 2 tablespoons oil for this.) Sprinkle the mushrooms with salt and pepper.

  2. Place the mushrooms, gill side up, near the coolest part of the fire. Grill the caps until well marked and brown, about 8 minutes. Turn the caps and continue grilling until the mushrooms are tender, about 10 minutes. Move the caps occasionally during grilling to prevent overbrowning.

  3. Remove the caps to a platter and sprinkle with vinegar, if desired.

More Mushroom Recipes from Chef Amy Farges


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I highly recommend the optional soy sauce here. These turned out great! I also added a little bit of thyme!


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