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+ servings

Grilled Mushrooms

This is a very simple recipe, so you can play with it. I use porcini mushrooms here, but any thick mushroom works. See the headnotes for options. Once made, these will keep a couple days in the fridge.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, lunch, Main Course
Cuisine: American
Keyword: grilling, mushrooms, porcini
Servings: 4 people
Calories: 119kcal
Author: Hank Shaw


  • 1 pound mushrooms
  • 3 tablespoons extra virgin olive oil
  • Salt, finely ground
  • Juice and zest of a lemon
  • 1 teaspoon dried oregano
  • Black pepper to taste


  • Get your grill hot, and make sure the grill grates are clean.
  • Make sure the mushrooms are clean by wiping them with a damp paper towel and/or trimming dirty parts with a knife. You are looking for largish pieces that can stand up to the grill, so anything about 1/4 inch to 1/2 inch is good. I mostly prefer thick slices of porcini, or portobello caps.
  • Toss the mushrooms in oil and salt them well. Lay them cut side down on the grill and let them sear until you get good grill marks, typically about 3 to 5 minutes. Turn them over and give the mushrooms another 2 to 3 minutes. You want browning, but not dried out mushrooms.
  • Move the mushrooms to a bowl and toss with a bit more olive oil, crumbled oregano leaves, lemon zest and juice, and some black pepper.


Calories: 119kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg