The Best Mushrooms for Grilling (and How to Cook Them Right)

Mushrooms and vegetables on an outdoor grill

As soon as the grill cover comes off and the coals heat up, most people start thinking about burgers, sausages, or corn on the cob. But here’s a smoky secret from the plant-based playbook… mushrooms might just be the most underrated thing you can throw on the grill.

Hearty, savory, and packed with natural umami, mushrooms don’t just survive the heat—they thrive on it. Grilling brings out their meaty texture, concentrates their earthy flavor, and adds just the right amount of char. Whether you're a vegetarian, a flexitarian, or just trying to eat cleaner this season, grilled mushrooms are a must-have on your summer table.

Best Mushrooms for the Grill

Not all mushrooms grill equally well. You want varieties that can hold their shape, soak up marinade, and develop a little crisp or char on the edges. Here are the go-to picks:

1. Portobello

The heavyweight champ of grilling mushrooms. Thick, meaty, and naturally steak-like, portobellos are often used as a plant-based burger swap. Grill them whole with the gills facing down first to seal in their juices.

2. King Oyster

Dense and chewy with a mild flavor, king oysters are excellent when sliced into planks or coins. They brown beautifully and hold their form, making them ideal for skewers or grilling “scallops.”

3. Shiitake

With their distinctive umami hit and rich texture, shiitakes are great when grilled on skewers. Just remove the stems (they’re a bit tough), toss the caps in olive oil and soy sauce, and char them over medium heat.

4. Cremini (Baby Bella)

These are smaller versions of portobellos, and while they're more delicate, they grill well in foil packets or threaded onto skewers. Bonus: they absorb marinades like a sponge.

5. Maitake (Hen of the Woods)

A grillable gourmet favorite. When grilled whole or in large clumps, maitake develops crispy, crunchy edges and a juicy center. Perfect for topping salads or serving as a smoky side.

Grilling Tips for Mushroom Success

Don’t skimp on the oil. Mushrooms need a little fat to prevent sticking and to crisp up properly. A quick toss in olive oil, sesame oil, or avocado oil goes a long way.
Use a hot grill—but not too hot. Medium to medium-high heat is best. You want to sear, not scorch.
Marinate or season first. Mushrooms absorb flavor fast. Try balsamic vinegar, garlic, lemon juice, tamari, or smoky spice blends for depth.
Thread smaller mushrooms on skewers. This makes flipping easier and prevents them from falling through the grates.
Mind the moisture. Don’t soak your mushrooms or they’ll steam instead of grill. Pat them dry before oiling and seasoning.

Whether you’re tucking grilled mushrooms into tacos, layering them on burgers, or serving them as a stand-alone side, they bring smoky satisfaction with a healthy twist. Next time you fire up the grill, give mushrooms some space—and let them steal the show.

With a Side of Health

Grilled mushrooms aren’t just delicious—they’re nutritionally powerful. Most are low in calories, rich in antioxidants, and a source of important nutrients like selenium, potassium, and vitamin D (especially if grown under UV light). They also contain beta-glucans, compounds that support immune health and may help regulate cholesterol.

Compared to grilled meats, mushrooms produce no harmful compounds when charred, making them a cleaner option on the BBQ. And for plant-based eaters, they offer that satisfying “bite” that many veggie options lack.

Delicious, different and healthy!