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Grilled Portobello Mushrooms

"A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!"
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35 m servings 156 cals
Original recipe yields 4 servings


  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat.
  2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 249
  1. 356 Ratings

Most helpful positive review

Excellent recipe! Instead of grilling the mushrooms, I laid foil on a baking sheet, arranged the mushrooms on there, and then spooned the mixture over them. I then baked in the oven at 350 deg...

Most helpful critical review

I enjoyed these as a main meatless course. I used jarred roasted red and yellow peppers and a little sauteed onion in place of the onion powder. I don't have a grill, so I followed suggestions a...

Most helpful
Most positive
Least positive

Excellent recipe! Instead of grilling the mushrooms, I laid foil on a baking sheet, arranged the mushrooms on there, and then spooned the mixture over them. I then baked in the oven at 350 deg...

tasted this recipe and then the same recipe adding a splash of balsamic vinegar. Balsamic vinegar adds a richer flavour to an already fantastic recipe.

I LOVED THESE MUSHROOMS!!!!! Try this, sometime. first drizzle on olive oil, spices, one chopped and sauteed onion in a little olive oil, jarred drained chopped roasted red pepper, one slice p...

I used the recommendation of grilling stem side down for about 5 minutes, and then turning over, adding the spread, and grilling the rest of the time. Good call, I think. My 2 year old and veg...

I made these tonight for my husband, who mentioned that he was dying for some on the grill. The aroma was so inviting, that this non-mushroom lover had to taste test it. I am now sold on porto...

Simple to prepare. My grill ran out of gas but they still managed to cook nicely. Great flavor and color. Served with the proscuitto basil chicken bundles from this site, some garlic parmesan br...

Since I don't have a grill, I baked this in the oven at 350 for 15-20 minutes like the other reviewers suggested. It turned out great!

These were excellent! I was so impressed. Even my husband who doesn't like mushrooms ended up liking them quite a bit. I thought the filling amount was too small for four mushrooms, so I only...

I made this for Christmas dinner. I chopped the stems and added them into the pepper mixture and sprinkled parmesan cheese on top. Since it was extremely cold outside (hubby wouldn't grill), I p...