There’s something wonderfully rustic and mouthwatering about Cedar Plank Smoked Portobello Mushrooms. Imagine the earthy aroma of portobellos mingling with fragrant cedar smoke, soaking up a simple marinade, and emerging from the grill with irresistible, juicy flavor—this is an easy yet unforgettable dish that can impress at any cookout or family dinner. Whether you’re new to planking or a seasoned grill master, this recipe shows off just how satisfying a few great ingredients and a bit of outdoor fire can be.
Ingredients You’ll Need
Just a handful of thoughtfully chosen ingredients turn these mushrooms into a star attraction. Each component is essential, building layers of flavor and ensuring the Cedar Plank Smoked Portobello Mushrooms are tender, smoky, and utterly crave-worthy.
- Portobello mushrooms caps: These meaty mushrooms are the foundation; pick large, firm caps for best results.
- Olive oil: Adds richness and helps the marinade soak in for a perfectly juicy finish.
- Soy sauce: Delivers umami depth and a gentle saltiness that brings out the mushrooms’ natural flavor.
- Fresh garlic: Provides a kick of aromatic intensity—grate or mince finely to blend seamlessly.
- Lemon juice: Brightens and balances the smokiness with just a hint of acidity.
- Fresh thyme or rosemary: Herbs infuse each bite with subtle, woodsy character—use whichever you have on hand.
- Black pepper: Freshly cracked is best for a gentle, lingering heat.
- Cedar grilling plank: Soaked in water, this is the secret to that incredible smoky aroma and flavor.
How to Make Cedar Plank Smoked Portobello Mushrooms
Step 1: Soak the Cedar Plank
Begin by fully submerging your cedar grilling plank in water for at least 1 hour (even longer if you have the time). This step prevents the wood from catching fire on the grill and ensures plenty of fragrant smoke will flavor the mushrooms as they cook.
Step 2: Prepare the Mushrooms
While your plank is soaking, clean the portobello mushrooms by gently wiping them with a damp cloth and removing the stems. Scrape out the gills with a spoon if you prefer a milder flavor and neater appearance—it’s entirely up to you.
Step 3: Mix the Marinade
Whisk together olive oil, soy sauce, minced garlic, lemon juice, chopped fresh thyme or rosemary, and a few grinds of black pepper. Taste and adjust if needed. You’re making a marinade that balances smoky, salty, and herbal notes to complement the mushrooms’ natural savoriness.
Step 4: Marinate the Mushrooms
Place the mushrooms gill-side-up in a shallow dish and spoon the marinade over them, making sure each cap is well-coated. Let them marinate for at least 20-30 minutes—a little longer won’t hurt—to soak up maximum flavor.
Step 5: Grill and Smoke
Preheat your grill to medium heat (about 350°F/175°C). Carefully place the soaked cedar plank on the grill, close the lid, and heat it for 2–3 minutes until it begins to crackle and smoke. Arrange the marinated mushrooms on the hot plank, gill-side-up, pouring any remaining marinade on top. Cover and grill for 20–25 minutes, or until the mushrooms are tender, juicy, and infused with cedar smoke.
Step 6: Serve and Enjoy
Carefully remove the hot plank with tongs and let the mushrooms rest for a few minutes. You’ll notice the captivating aroma and intense flavor only Cedar Plank Smoked Portobello Mushrooms can deliver, ready for their grand entrance at the table!
How to Serve Cedar Plank Smoked Portobello Mushrooms
Garnishes
A finishing sprinkle of fresh herbs—think chopped parsley, basil, or even chives—really elevates these mushrooms. A squeeze of lemon or a drizzle of high-quality olive oil brightens them up, and a pinch of flaky sea salt right at the end makes the flavors sing.
Side Dishes
Cedar Plank Smoked Portobello Mushrooms shine alongside hearty grains like wild rice or farro and simple grilled vegetables. A fresh, zesty salad or classic potato wedges round out the plate for a balanced, satisfying meal that feels both rustic and refined.
Creative Ways to Present
Set the cedar plank right on a heatproof serving board for dramatic effect, letting guests catch a whiff of the smoky aroma. Slice the mushrooms and pile them onto toasted buns for killer vegetarian burgers, or serve them as a luxe side atop creamy polenta or risotto for a memorable dinner party centerpiece.
Make Ahead and Storage
Storing Leftovers
Let leftover Cedar Plank Smoked Portobello Mushrooms cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days, where they’ll keep their smoky flavor and texture beautifully.
Freezing
While freezing is possible, the mushrooms may become a bit more tender after thawing. If you’d like to freeze them, wrap each mushroom tightly and store in a freezer-safe bag for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To keep the mushrooms juicy, warm them gently in a covered dish in a 325°F (165°C) oven until heated through. You can also reheat individual portions in a skillet over medium heat with a splash of water or broth to revive the smoky aroma.
FAQs
Can I use other types of mushrooms for this recipe?
While large portobello caps are ideal for their size and meatiness, you can try other hearty mushrooms like king oyster or large shiitake. Just adjust cooking times as smaller mushrooms may cook faster.
What if I don’t have a grill?
You can use a grill pan over your stovetop, setting the soaked cedar plank right on the burner (just ensure good ventilation), or even in your oven using the broil setting for a hint of char. The smoke flavor may be subtler, but still delicious!
Do I have to soak the cedar plank?
Absolutely! Soaking the plank not only prevents burning but also creates the essential clouds of aromatic smoke that define Cedar Plank Smoked Portobello Mushrooms. Don’t skip this step for authentic flavor.
Is this recipe vegan?
Yes! Cedar Plank Smoked Portobello Mushrooms are naturally vegan and make a fantastic plant-based main course or side that everyone can enjoy.
How can I tell when the mushrooms are done?
The mushrooms will be tender to the touch and slightly juicy when pierced with a fork, with a mouthwatering smoky aroma. They shouldn’t be mushy or raw; the perfect texture is both succulent and a little dense.
Final Thoughts
Ready to wow your friends and family? Give Cedar Plank Smoked Portobello Mushrooms a try—the unbeatable combo of woodsy smoke, meaty portobellos, and vibrant marinade is sure to steal the show. Whether you’re hosting a barbecue or just grilling for fun, this crowd-pleasing recipe will quickly earn a spot in your regular rotation. Enjoy every smoky, satisfying bite!
Print
Cedar Plank Smoked Portobello Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes (including plank soak time)
- Yield: 4 servings
- Category: Main Course
- Method: Grill
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
Rustic and smoky, these cedar plank smoked portobello mushrooms are marinated in garlic, soy sauce, lemon, and herbs, then grilled to perfection for an earthy, savory, and deeply satisfying dish.
Ingredients
- 4 large portobello mushroom caps
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp fresh thyme or rosemary, chopped
- Freshly ground black pepper, to taste
- 1 cedar grilling plank, soaked for at least 1 hour
Instructions
- Soak the cedar plank in water for at least 1 hour to prevent burning and promote smoking.
- Clean portobello caps with a damp cloth, remove stems, and scrape out gills if desired.
- In a small bowl, whisk together olive oil, soy sauce, garlic, lemon juice, herbs, and pepper.
- Place mushrooms gill-side-up in a shallow dish and pour marinade over them. Let marinate for 20–30 minutes.
- Preheat grill to medium heat (350°F/175°C). Place soaked cedar plank on grill for 2–3 minutes until it starts to crackle and smoke.
- Arrange marinated mushrooms on the cedar plank. Cover grill and cook for 20–25 minutes, until mushrooms are tender and infused with smoke.
- Remove plank from grill, let mushrooms rest briefly, then serve hot.
Notes
- Serve with fresh herbs, a squeeze of lemon, or a drizzle of olive oil for added brightness.
- Try using the mushrooms in sandwiches or over grains like polenta or risotto.
- Leftovers keep well refrigerated for up to 4 days.
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