Asian Marinated Portobello Mushrooms

These mushrooms are a super-easy make ahead dish that you can keep throughout the week for lunches and dinner. The ingredients are simple—all you have to do is mix everything together, let the mushrooms soak, then grill them.

You can put these sliced up in a rice bowl, on an open-faced sandwich and on the side of a big dinner wiith heavier, richer taste. What I like to do is to stuff them with a mix of tofu and whatever veggies I have in the fridge that day. Feel free to play around with the fillings yourself, this recipe is very adaptable and flexible.

I specified to use low-sodium because it’s not really necessary to have the extra salt in there; if you need to use regular, it won’t ruin your dish but just be aware there’s that extra added sodium. I originally wrote this recipe for the CBC but thought my readers (YOU!) would enjoy is as well. Marinated Mushroom

Asian Marinated Portobello Mushrooms


  • 4 portobello mushrooms, stems removed
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 3 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 1 tsp. fresh lime juice
  • 2 green onions, finely sliced


Place mushrooms in a large container with a tight-fitting lid. In a separate bowl, whisk together remaining ingredients.Add sauce to mushrooms, close the lid firmly and shake until all mushrooms are well coated.
Allow them to marinate for a minimum of three hours, shaking occasionally. When ready to serve, grill on high heat with the lid of the barbecue closed for 10-15 minutes, flipping once.Asian Marinated Portobello Mushrooms

The mushrooms will reduce in size and you will see their juices begin to escape. Slice them into thin strips or keep them whole — you can serve them hot or cold.

Asian Marinated Portobello Mushrooms

5 Comments Add yours

  1. srividhya says:

    Wow yum. Perfect for burgers too.

    1. I like the way you think!

  2. Michelle Sanfilippo says:

    Yummy treatment for portobellos! I’ve discovered that if the dark gills of the mushrooms are scraped out with a spoon before cooking, they are less watery and there is no inky ‘juice’ everywhere. Thanks for the beautiful posts!

    1. Thanks for the tip Michelle! I’ll have to try that next time 🙂

  3. chefceaser says:

    Reblogged this on Chef Ceaser.

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