Grilled Portobello Mushrooms Finished with Steakhouse Olive Oil Blend

Big portobello caps, garlic, thyme, and a little balsamic heat up on the grill until they’re smoky, tender, and full of savory flavor. A final drizzle of Steakhouse Infused Olive Oil Blend brings black pepper, garlic, and steakhouse-style richness right to the surface, making this an easy win for cookout season, weeknight dinner, or a relaxed family meal. It’s the kind of simple recipe that tastes restaurant-worthy without asking much from you.

Garden Infuzions

Grilled Portobello Mushrooms Finished with Steakhouse Olive Oil Blend

Smoky portobello caps grill up juicy and tender, then finish with Steakhouse Infused Olive Oil Blend for a bold, savory drizzle that makes every bite feel warm, rich, and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 4 large portobello mushroom caps stems removed and gills scraped
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon Steakhouse Infused Olive Oil Blend for finishing
• 2 tablespoons chopped fresh parsley for garnish

Equipment

• 1 Grill or grill pan Medium-high heat
• 1 Basting Brush For coating the mushroom caps
• 1 Small bowl For mixing the seasoning
• 1 pair Tongs For turning the mushrooms
• 1 Serving platter For finishing and serving

Method

 

Instructions

1. 1. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
2. 2. Wipe the portobello caps clean with a damp paper towel and scrape out the gills if needed.
3. 3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, kosher salt, black pepper, and thyme.
4. 4. Brush both sides of the mushroom caps with the seasoning mixture.
5. 5. Grill the mushrooms for 5 to 6 minutes per side until tender, browned, and lightly charred.
6. 6. Transfer the mushrooms to a serving platter and drizzle with Steakhouse Infused Olive Oil Blend.
7. 7. Finish with chopped parsley and serve warm.

Notes

For the best texture, choose firm, evenly sized portobello caps and grill them only until tender. The final drizzle of Steakhouse Infused Olive Oil Blend adds the savory finish that ties the whole dish together.

Tried this recipe?

Let us know how it was!

Recipe Tips

Let the mushrooms rest gill-side down for a few minutes after cleaning so excess moisture can drain away. Brush the caps lightly so they grill cleanly and still pick up good char. Add the final olive oil drizzle after grilling so the flavor stays bright and bold.

Serving Suggestions

Serve these mushrooms over rice, tucked into toasted buns, or alongside grilled steak, chicken, or roasted potatoes. They also make a great topping for salads or grain bowls when you want something hearty and savory.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in a skillet or on a grill pan so the mushrooms stay tender instead of soggy.

Variations

Add sliced onions or bell peppers to the grill for a fuller vegetable side. Sprinkle on crumbled feta or shaved Parmesan after grilling for a richer finish. For extra smoky depth, use a little smoked paprika in the seasoning mix.

Related Garden Infuzions Recipes

Explore more recipe ideas at Garden Infuzions Recipes.