Blackstone Marinated Mushrooms transform fresh portabella caps with a simple shoyu and red wine vinegar marinade, then finish them quickly on a hot Blackstone griddle for a deeply savory, slightly tangy side that often steals the spotlight at the grill.
Blackstone Marinated Portabella Mushrooms
The flat top griddle is an outstanding tool for outdoor cooking. When we grilled top sirloin cap steaks, these marinated portabellas were cooked alongside and quickly became the meal’s unexpected highlight. They’re easy to prepare and deliver big, concentrated mushroom flavor with a touch of umami from the shoyu.
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Recipe Shopping List
This recipe is straightforward, but one detail matters: the soy product you choose. A premium shoyu adds a richer, more complex umami note than ordinary soy sauce and makes a noticeable difference in the marinade. If you prefer to save, use a good-quality dark soy or tamari, but expect a slightly different flavor profile.
- Large portabella mushrooms (cleaned, stems removed)
- Red wine vinegar
- Salt & pepper
- Butter
- Olive oil
- High-quality shoyu or dark soy sauce
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How to Make These Marinated Portabellas
A short marinade and a quick sear on the griddle are the keys. The mushrooms soak up flavor and then release a bit of that marinade as they cook, which reduces into a glossy, savory sauce on the griddle surface. The whole process is fast and very satisfying.
- While the mushrooms marinate, preheat your Blackstone or flat top griddle to medium-high heat.
- Place the mushroom caps top-side down on the griddle first—this helps the juices stay inside during the initial sear.
- Add a pat of butter between the caps and cover the mushrooms for a brief steam-and-sear; cook about 4 minutes.
- Uncover, slice the caps using a bench scraper or large spatula with a cutting edge, and let the released marinade reduce on the griddle for an additional minute or two. Scrape the sauce up with the sliced mushrooms when you remove them.
- Serve immediately and enjoy the concentrated flavor—the small indulgence of a premium shoyu really makes a difference.
Pair these mushrooms with easy Side Dish recipes for a complete meal.
Recipe FAQ
No. Smaller mushrooms will work, though they won’t release as much marinade into the griddle surface. If you use smaller caps or button mushrooms, reserve the marinade and drizzle or spoon it onto the griddle near the mushrooms during the last minute of cooking so it can reduce and glaze the pieces.
Try these with a grilled flat iron or other favorite steaks.
Serve This With
These mushrooms complement any grilled steak—top sirloin, ribeye, New York strip, tomahawk, or filet. They also work well alongside smoked baked potatoes, grilled asparagus, or a bright Caesar-style salad to balance the rich, savory notes.
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Blackstone Marinated Portabella Mushrooms
Portabella caps marinated briefly in shoyu and red wine vinegar with olive oil, then flash cooked on a hot flat top griddle to create tender, flavorful slices glazed in a reduced sauce.
Ingredients
- 2 large portobello mushrooms
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon high-quality cherry blossom shoyu or other dark soy
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
Instructions
- Remove the stems and scrape the gills from under each cap.
- Drizzle both sides with olive oil. Place the mushrooms cap-side down and season the top with salt, pepper, vinegar, and shoyu.
- Cover and refrigerate to marinate for about 30 minutes.
- Preheat the griddle to medium-high. Place the mushrooms top-side down carefully so the marinade stays mostly inside the caps.
- Put a pat of butter between the caps and cover. Cook for about four minutes to steam and sear.
- Uncover and cook another minute. Slice the caps on the griddle using a bench scraper or large spatula; the marinade will spill and reduce into a small sauce.
- Cook for an additional minute to concentrate the sauce, then remove and scrape up any glaze to serve with the mushrooms.
- Serve hot and enjoy.
Nutrition Information
Yield: 4 | Serving Size: 1
Amount per serving (estimate): Calories: 96; Total Fat: 10g; Saturated Fat: 3g; Trans Fat: 0g; Unsaturated Fat: 7g; Cholesterol: 8mg; Sodium: 377mg; Carbohydrates: 1g; Fiber: 1g; Sugar: 1g; Protein: 1g.
Nutrition data provided here is only an estimate.
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