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GRILLED PORTOBELLO MUSHROOMS with Rosemary Infused Garlic Butter

Summer is here so how many ways can we grill portobello mushrooms? This recipe is melt in your mouth decadent. So yum. I served it with Noodles Romanoff and grilled asparagus in lemon butter. Happy summer.


8 large portobello mushroom caps

1/2 cup vegan butter, softened

2 garlic cloves, minced

2 fresh rosemary sprigs, leaves finely chopped

2 tsp soy sauce/tamari

Steak spice or salt & pepper


1. In a small bowl, stir together the butter, garlic, chopped rosemary leaves, and soy sauce. Set aside.

2. Wipe the mushrooms with damp paper towels to clean, and trim the ends of the stalks. Brush caps with a little oil and season with steak spice (or salt & pepper)

3. Turn the mushroom caps gill-side up on the baking sheet. Spoon the rosemary infused garlic butter on the mushrooms, dividing it evenly among them.

4. Preheat grill to 450°F. Place the mushrooms, gill-side up, on the grill and close the lid. Grill the mushrooms until softened, approximately 6 to 8 minutes.

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