Grilled Herb Mushrooms

Large portobello mushrooms with herb oil are on a round grill.

This is a great choice as a side dish or vegetarian or vegan main. The grilled herb mushrooms use a homemade fresh herb oil to season them while cooking, then also dress them when served.

The fresh red chili and green cilantro create a delightful visual effect to compliment the deep flavors. As people eat with their eyes first, that is a good thing. The overall effect is quite stunning.

The mushrooms are grilled cup side down first, after turning so it is now cup side up, herb oil added and it will combine with the juices naturally coming from the mushroom. All these flavours in the mushroom cup infuse to create the powerful flavors.

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Medium mushrooms with strong grill marks and fresh cilantro and red pepper flakes on a grill.
The herb oil used on and in the mushrooms has many Asian influences with the cilantro, chili, and soy sauce.
A large grilled portobello mushroom with fresh herbs on a white plate.
You can serve these grilled mushrooms as a side dish or a vegetarian main meal.
Arial view of small button mushrooms cooking with the herb oil in them.
Grilled herb mushrooms can be cooked on a wide range of barbecues, gas or charcoal, grill or griddle.
Large portobello mushrooms with herb oil are on a round grill.
Whether cooking large or small mushrooms, this grilled herb mushroom recipe is a flexible option.

Grilled Herb Mushrooms Recipe

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Large portobello mushrooms with herb oil are on a round grill.
This is a great side dish or vegetarian or vegan main. The Grilled Herb Mushrooms use a homemade fresh herb oil to season the mushrooms while cooking, then also dress them when served.
Preparation 4 minutes
Cook 20 minutes
Ready in 24 minutes
Servings 4 Servings
CourseAppetizer
InfluenceAsian
DifficultySeasoned
MethodGrill

Ingredients

Herb Oil

  • 1 tablespoon olive oil
  • 1/2 tablespoon toasted sesame oil
  • 1/4 cup shaoxing rice wine
  • 2 tablespoons soy sauce
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 2 sprigs cilantro finely diced
  • 1/2 red chili pepper finely diced

Grilled Mushrooms

  • 8 large mushrooms or 16 medium mushrooms

Equipment

  • grill

Directions

Herb Oil

  • Combine the olive oil, toasted sesame oil, Shaoxing rice wine, soy sauce, garlic, ginger, cilantro, and chili. Leave to sit while preparing the mushrooms and grill to let the flavors develop.

Grilled Mushrooms

  • Preheat the grill to medium heat while preparing the mushrooms.
  • Remove the stalk from the mushrooms and clean the heads.
  • On the preheated grill, cook the mushrooms open side-down (the side the stalk was removed from) until there are well-defined grill marks and they are starting to soften, 5 to 10 minutes.
  • Turn the mushrooms over and add 1 teaspoon of the herb dressing to each mushroom (this uses about half of the dressing). Cook for another 10 to 15 minutes.

To Serve

  • Use the remaining dressing to brush the mushrooms to give them a glossy appearance. When on the plate drizzle the herb oil on and around the mushrooms; this looks great but also provides a flavor boost from the fresh herb mixture.

Nutritional Information

Sodium: 520mgCalcium: 14mgVitamin C: 9mgVitamin A: 129IUSugar: 5gFiber: 2gPotassium: 675mgCalories: 116kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 6gProtein: 5gCarbohydrates: 9gIron: 1mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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