Portobello mushrooms are an easy and fast vegetable to add to the smoker or grill when you have that one friend or family member who doesn’t eat meat. In my case, it is my wife, who has been meat-free since ’03. I love smoked portobello mushrooms because they use the same ingredients that I typically use on my smoked meats, and they absorb the marinade and smoke, so they taste amazing.
Servings: 3 people
Calories: 171kcal
Smoked Portobello Mushrooms
Ingredients
- 2 Portobello mushrooms
- 4 tbsp Olive Oil
- 1/2 tbsp Balsamic vinegar
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 Garlic clove Minced
- 1/2 tsp Black pepper
- 1/2 tsp Kosher salt
Equipment
- Smoker or Pellet Grill (I use my Green Mountain Grill Ledge Prime 2.0)
Instructions
Perperations
- Clean mushrooms thoroughly and remove stems.
- Preheat the smoker to 225ºF.
Marinating the Portobello Mushrooms
- Combine olive oil, balsamic vinegar, garlic powder, onion powder, minced fresh garlic, salt, and pepper in to a medium bowl.
- Whisk ingredients until well combined. Coat the mushrooms entirely in the marinade. Let them soak in the marnade for 15 minutes.
Smoking the Portobello Mushrooms
- Place mushrooms stem-side up on the smoker for 20 minutes
- Flip mushrooms and smoke for an additional 20 minutes.
- The key to perfect smoked portobello mushrooms is to avoid smoking them for too long; otherwise, they will dry out. I find that 30-40 minutes is long enough to give them the proper firmness without drying them out.
Rest and Serve
- Let rest for 5 minutes before slicing.
Nutrition
Calories: 171kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 389mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.2mg
Hot Tip
The key to perfect smoked portobello mushrooms is to avoid smoking them for too long; otherwise, they will dry out. I find that 30-40 minutes is long enough to give them the proper firmness without drying them out.
Why This Recipe Works
The magic of this recipe lies in the simple marinade and the addition of a touch of smokey flavor, which creates a depth of flavor that elevates the natural umami flavor of the portobello mushrooms.
Substitutes
- Cremini mushrooms (smaller alternative).
- Shiitake mushrooms (for a different flavor profile).
- Add fresh herbs like rosemary or thyme for a burst of fresh flavor.
Recipe Variations
- Spicy Version: Add red pepper flakes to the marinade.
- Asian-Inspired: Replace balsamic with soy sauce and ginger.
- Herb-Infused: Mix in fresh rosemary or thyme into the marinade.
What to Serve With
- Substitute any meat for smoked portobello mushrooms
- Chop them up to make tacos or enchiladas.
- Top any green salad with sliced smoked portobello mushrooms
Frequently Asked Questions
Can I make these in the oven? Yes! Preheat to 350°F and roast for 20-25 minutes, turning halfway through.
How do I clean portobello mushrooms? Rinse with water and gently wipe with a damp paper towel or soft brush.
What makes portobello mushrooms a good meat substitute?
- Meaty and substantial texture
- Ability to absorb marinades
- Low calorie
- Rich umami flavor
Storing and Reheating
- Store in refrigerator for up to 4 days.
- Best reheated in the oven or frying pan.
- Avoid microwaves to maintain texture.
Serving Size
- The serving size is typically half a mushroom if served as a side dish and one whole portobello mushroom as the main course.
- Easy to scale for larger gatherings.
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