Summertime Grilled Brussels Sprouts and Portobello Mushrooms

Do you love grilling but are a vegetarian or vegan?  While grilling in the Midwest tends to be meat-centric, you can go all out with delicious and satisfying plant-based options like Brussels sprouts and Portobello mushrooms.  Just marinate the vegetables like you would need to marinate the meat and plan ahead a tiny bit so it can marinate for at least 30 minutes.

I didn’t really grow up eating Brussels sprouts but have started to acquire an appreciation for it as I’ve tasted delicious versions of it and now I am a fan!  Just make sure you have some good balsamic for the marinade and heat it on the grill enough for it to get that charred grilled flavor.  Impress your guests at your next grill out and they won’t remember that you had a vegetarian barbecue!

Vegan and Vegetarian

My recipes here are based off of:

Brussels Sprouts:


  • 1 lb of Brussels sprouts
  • 1 cup of olive oil
  • 1/2 cup of balsamic vinegar
  • 3 cloves of minced garlic
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of dried or fresh rosemary sprig
  • 1/2 lemon for lemon juice



  • Wash the Brussels sprouts and then chop them up into halves or quarters depending on how big they are.
  • Prepare the marinade in a large bowl – combine the olive oil, balsamic, garlic, salt, pepper, rosemary and lemon juice.
  • Let the Brussels sprouts marinade in the bowl for at least 30 minutes (the longer the better).
  • Put your Brussels sprouts in a foil boat, make sure it’s tightly sealed with some of the marinade.
  • Grill them for 10 minutes on one side and turn it over for an additional 15-20 minutes depending on what kind of grill you have and how hot it is.  Be sure to baste the Brussels sprouts with some olive oil a couple of times as you’re grilling.
  • Serve it hot for your guests and they will be impressed at the char-grilled flavor.
Brussels sprouts

Portobello Mushrooms:


  • 2 large mushrooms
  • 2 tbsp of Tamari or soy sauce
  • 2 tsp of lime juice
  • 1 green onion finely chopped
  • 2 minced garlic cloves
  • 1 tbsp of chili paste like Sambal (1 tsp of you’re not into spicy food)
  • 1/2 cup of olive oil
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of smoked paprika


  • Wash and wipe the mushrooms delicately.  You can leave them in whole mushroom form or slice them into long piece.
  • Combine the marinade ingredients in a large bowl and gently whisk in the olive oil.
  • Put all of the ingredients in a ziplock bag and add in the mushrooms so it is coated with the marinade.
  • Marinate for at least 30 minutes, but the longer, the better!
  • If the mushrooms are sliced, it’s good to put them in a foil boat because the mushrooms can fall through the grill.
  • Grill each side for about 5 minutes until charred (you can baste it with olive oil if you like it moist).
  • Serve it hot for your guests and they will be impressed at the char-grilled flavor and thick texture.
Portobello Mushrooms

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

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