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Grilled Portobello Mushrooms and Onions


If you're getting excited about grilling outdoor dinners, you have to try Grilled Portobello Mushrooms and Onions made with a simple marinade.  I love to enjoy them on burger buns and make a Portobello Mushroom Burger with the grilled onions.  I also love to slice everything up and enjoy in tacos or on a bed of brown rice or quinoa along with my favorite sauce.


  • 4 portobello mushrooms, stems trimmed
  • 1 medium red onion, sliced in 1/2-inch rings
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 large garlic cloves, pressed through a garlic press or finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine salt
  • 1/4 teaspoon ground black pepper


  1. Preheat grill with the burners on medium heat.  Scrub the grill grates clean if needed.
  2. Clean, dry and place the mushrooms and onion rings on a large flat platter or half sheet baking sheet.  Set aside.
  3. Prepare the marinade.  Whisk together the oil, maple syrup, garlic, mustard, salt and pepper.  Use a silicone brush to coat all sides of the mushrooms and onions well.  If you have time allow the marinade to soak into the mushrooms and onions for about 15 minutes.
  4. Place the marinated portobello mushrooms and onion rings directly on the grill directly over medium heat (not offset from the burner).  Cook for 8 minutes per side with the grill covered until each side has charred grill marks.  Mushrooms should be knife-tender.  Onions should be soft and slightly charred as well.
  5. Remove from grill and serve while hot.  You can serve the mushrooms and grilled onion rings on a platter with my green tahini sauce, pesto, whipped feta dip, jalapeno chimichurri sauce or chermoula sauce.  Serve with brown rice and hummus for a complete meal.  Alternatively, serve the portobello mushroom as a "burger" on toasted whole grain bun with the grilled onion rings, lettuce, tomato and my vegan honey mustard sauce.