Grilled Washington Mt. St. Helens Portobellos

Introduction

Our Mt. St. Helens-inspired grilled Washington Portobello mushrooms take on smoky, meaty flavors right from the Arteflame grill. These mushrooms are marinated to perfection, then seared and caramelized using Arteflame’s ultra-hot center grate and rich heat zones. A simple, delicious recipe that captures the essence of the Pacific Northwest with bold umami flavor.

Ingredients

• 4 large Portobello mushrooms (stems removed & cleaned with a damp paper towel)
• 3 tablespoons melted butter (unsalted)
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic (minced)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Chopped fresh parsley (for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins into the center of the Arteflame grill bowl.
2. Drizzle with a bit of vegetable oil.
3. Stack dry hardwood firewood on top of the napkins.
4. Light the napkins and allow the fire to build for about 20 minutes.
5. Once the cooktop reaches ideal grilling temperatures, you’re ready to start cooking.

Step 2: Prepare the Marinade

1. In a bowl, whisk together melted butter, balsamic vinegar, soy sauce, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Place the mushrooms in a shallow dish or tray and pour the marinade over them, gently turning so they are evenly coated.
3. Let them marinate for at least 15–20 minutes while the grill heats up.

Step 3: Sear the Mushrooms

1. Place mushrooms gill side down on the center grill grate (over 1,000°F) for 1–2 minutes to get a deep caramelized sear.
2. Flip and sear the cap side for another 1 minute.

Step 4: Cook on the Griddle

1. Move the mushrooms to the Arteflame flat griddle cooktop, gill-side up.
2. Cook for another 6–8 minutes, occasionally spooning marinade over the tops.
3. This steady heat allows the mushroom to cook evenly and soak up flavor without burning.

Step 5: Finish and Serve

1. Once mushrooms are tender and juicy, remove from the grill when the internal temp is about 15°F under your desired temperature (carryover cooking will finish it).
2. Slice thickly and garnish with chopped parsley before serving.

Tips

• Butter adds deeper flavor and helps create a beautiful sear—don’t substitute with olive oil if possible.
• Marinate in the fridge ahead of time for bolder flavor.
• Use the hotter inner ring of the Arteflame griddle for finishing touch sears and the outer edges for keeping food warm.
• Cooking everything on the grill avoids cleanup—no pots or pans necessary!
• Stack firewood loosely for better airflow when lighting the grill.

Variations

1. Spicy Chipotle Style: Add chipotle powder and a dash of hot sauce to the marinade for extra heat.
2. Garlic-Herb Infusion: Mix in fresh minced rosemary, thyme, and oregano with extra garlic for a more earthy, Mediterranean taste.
3. Smoky BBQ Rub: Swap balsamic for BBQ sauce and add brown sugar, cumin, and mustard powder for a smoky-sweet twist.
4. Asian-Inspired Miso Glaze: Replace soy sauce and Worcestershire with white miso paste, sesame oil, and a drizzle of honey.
5. Stuffed Portobello: After grilling, fill mushroom caps with a mix of goat cheese, sun-dried tomatoes, and baby spinach and warm on the griddle.

Best pairings

• Grilled asparagus or broccolini with lemon on the flat griddle
• Sweet potato planks grilled until crispy with cinnamon butter
• A bold Washington red like Syrah or Cabernet Sauvignon
• Fire-roasted sourdough flatbread with herbs
• Creamy polenta grilled crispy on the flat top

Conclusion

These grilled Washington Portobello mushrooms are a flavorful, meaty vegetarian main or side that delivers that classic char and softness everyone loves. Using the Arteflame’s signature fire-kissed zones, you’ll lock in juicy flavor with the ease of a flat cooktop. It’s simple, smoky perfection every time—without ever lighting an oven.