Grilled Portabella Mushroom Caps

READY IN: 13mins
Recipe by Shandobando

Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition.

Top Review by Acerast

These are great! It is a nice combination of seasonings. I used less oil and also used smaller portobello mushrooms and put them on skewers. They cooked up wonderfully alongside steaks. Thanks Shandobando for a recipe that we'll use again.

Ingredients Nutrition


  1. Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
  2. Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
  3. Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.

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