These grilled portobello mushrooms are topped with butter, garlic, rosemary, and soy sauce for an incredible and indescribable umami richness.

A metal platter holding five grilled portobello mushrooms, topped with garlic rosemary butter.

Adapted from Ben Tish | Grill Smoke BBQ | Quadrille Publishing, 2017

These grilled portobello mushrooms are grilled under perfectly tender and dripping with a savory blend of butter, rosemary, garlic, and a sorta unexpected secret ingredient. While the grill is preheating, simply combine the butter ingredients and your work is done. The ‘shrooms play nicely alongside anything else you toss on the grill or stand in as a laudable vegetarian or vegan burger. We suspect they’ll be what everyone’s talking about at the table.–Angie Zoobkoff

Grilled Portobello Mushrooms

  • Quick Glance
  • 15 M
  • 30 M
  • Serves 8 to 12
Print RecipeBuy the Grill Smoke BBQ cookbook

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Ingredients

  • 1 stick unsalted butter (4 oz), softened
  • 2 garlic cloves, finely chopped
  • 1 to 2 rosemary sprigs, leaves chopped, stalks reserved (1 to 2 tablespoons)
  • 2 teaspoons dark soy sauce or tamari
  • 8 to 12 portobello or firm, meaty, flat-cap mushrooms (2 to 3 lbs), stalks intact
  • Olive oil
  • Sea salt and freshly ground black pepper

Directions

  • 1. Set up your grill for direct and indirect cooking over medium heat and preheat it to 400°F (200°C).
  • 2. In a small bowl, stir together the butter, garlic, chopped rosemary leaves, and soy sauce, then season with pepper. Set aside at room temperature.
  • 3. Wipe the mushrooms with damp paper towels to clean, if necessary, and trim the ends of the stalks. Place the mushrooms on a rimmed baking sheet, drizzle with a little oil, season with salt and pepper, and toss to coat.
  • 4. Turn the mushroom caps gill-side up on the baking sheet. Using a spoon, draw a line in the butter divvying it in half. Spoon half the butter on the mushrooms, dividing it evenly among them.
  • 5. If desired, dampen the rosemary stalks with a little water and throw them directly on the charcoal or place them across the grate of your gas grill over direct heat. Place the mushrooms, gill-side up, on the grill over direct heat and close the lid. Grill the mushrooms until softened and the tip of a sharp knife can easily be inserted into the thickest part, 5 to 7 minutes.
  • 6. Transfer the cooked mushrooms to the perimeter of the indirect heat zone. Divide the remaining butter evenly among them and wait for a minute or two to let the butter melt before serving.
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