Cooking baby bella mushrooms on the grill or in the oven is an easy way to deliver big flavor with minimal fuss. Whole mushrooms are brushed with a flavorful glaze made from balsamic vinegar and olive oil, and they are fully cooked in about 15 minutes.
This healthy side (steak!) or vegan main course is hearty, satisfying, and packed with umami-rich goodness!
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Ingredients
- Whole Baby Bella Mushrooms
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Garlic
- Salt (optional)
Mushrooms: Look for medium to large baby bellas for the easiest prep. Note that they are also known as cremini mushrooms.
Oil and vinegar: You don't need to use your finest EVOO for these mushrooms but do choose a nice green oil that tastes good. The same goes for your choice of vinegar. Do not use syrupy balsamic glaze (reduction).
🧄Garlic: Chopped fresh cloves taste best, but garlic powder/granules also work fine. Do not use paste as it may burn and develop an off-taste on the grill.
🧂Salt: Not absolutely necessary, but a tad will amp the umami flavors of your mushrooms.
How to grill or roast whole mushrooms
Wash your hands, lathering with soap and rinsing with running water for 20 seconds, before starting.
Tear off a large square of extra-wide, heavy-duty foil (affiliate link).
Crowd your mushrooms, cap side down, together on the foil. You'll need plenty of overhanging foil because you're going to use this piece of foil to make a packet around them later as they finish cooking.
Whisk (affiliate link) together the olive oil, balsamic vinegar, and minced garlic.
Brush (affiliate link) about half of this mixture over the tops of the mushrooms and sprinkle with salt, if desired. Place the foil with the mushrooms on a medium-high grill or roast them in the oven at 425°F on the foil.
Once the mushrooms start to soften, after about 5 to 7 minutes, brush them with the remaining olive oil, balsamic vinegar, and garlic mixture. (You'll need to remove the foil from the oven to do this if you are roasting them.)
Continue grilling or roasting for another 5 to 7 minutes.
Take them off the grill or out of the oven and close up the foil into a packet. Open after 3 to 5 minutes, or you can simply leave them in the packet until you're ready to serve.
(Note: This is also a great meal prep! You can place the packet in a large, plastic zip bag and store it in the refrigerator for up to three days.)
For complete instructions and exact quantities, see the recipe card below.
Tips for perfect mushrooms
When selecting your baby bellas, look for mushrooms on the larger side. Smaller mushrooms may cook too quickly; plus, they take a little longer to clean.
(No, I am not going to talk about cleaning mushrooms! Too much controversy! 🙅🏽)
Closing up the foil into a packet at the end of the cook time allows the mushrooms to ooze a few juices, which can be very tasty! Drip them onto steak, tofu, grains—they will enhance the flavor of your main course!
Baby bella or cremini mushrooms are the junior version of enormous portabella mushrooms and have a gutsier flavor and texture than white, button mushrooms.
❄️Storage
These keep in the refrigerator for about three days and are excellent for meal prep. You can use them in pasta, grain bowls, pizza, sliced in sandwiches, or plopped into tacos and casseroles.
Make an extra batch so you can add flavor and nutrition to whatever you happen to be cooking during the week.
🧊Freezing is not recommended, but I would not discourage the attempt. Let me know if you try it!!
Best ideas for serving
Steak, of course, must be mentioned. These are the ultimate, easy mushrooms to serve alongside grilled steak.
They are also a wonderful side for baked tofu, and are a perfect partner for hearty grains like quinoa, brown rice, and barley/farro. Filling, hearty mushrooms like baby bellas are a classic vegan main course.
Try them with a whole grain, grilled onions, and a sauce like my Cilantro Pumpkin Seed Pesto.
How healthy are they? 🍄
Mushrooms are one of the more beneficial foods you can add to your eating plan. Brown mushrooms, i.e., creminis or baby bellas, are no exception and are closely related to white button mushrooms and are a member of the same species, Agaricus bisporus.
Protein: They contain all nine essential amino acids, which is not common for vegetables/plant foods. So, they are an excellent go-to food for vegans, particularly since the texture is meaty and the taste is umami-rich (ultra-savory and flavor-packed).
Vitamins: Bellas are full of B vitamins. They are especially rich in riboflavin (B2), niacin (B3), and pyridoxine (B6), but also have thiamin (B1), folate, and pantothenic acid.
Plus, they are only non-animal source of vitamin D, which they produce when exposed to UV light.
Minerals: You’ll find iron, phosphorus, selenium, copper, and potassium. In particular, they are an excellent source of selenium, a powerful antioxidant that may reduce your risk of heart disease.
Nutrition Speak: A good nutrient source offers 10% to 19% of the Daily Value. An excellent source provides 20% or more.
Beta-glucans: Like oats, mushrooms contribute this exceptional soluble fiber, even though they are not a whole grain. Beta-glucans feed your gut and have antioxidant abilities.
Recent research shows that it stimulates the release of the GLP-1 hormone for weight loss and regulation of blood sugar and blood pressure.
Practical Dietitians rate this recipe as Good for Bones.
Learn more about the criteria.
When eaten as a snack, these yummy grilled mushrooms offer nutrients that support bone health, including calcium and a tad of protein.
The recipe adds a few healthy fats and a hit of anti-inflammatory garlic nutrition.
FAQ❓❔⚡
Many people think that brushing the dirt off mushrooms is enough, but I find it difficult to remove the soil that mushrooms are grown in without running water. Since mushrooms tend to absorb liquids, be sure and dry them well after washing.
Also, the grilling or roasting heat will likely kill any bacteria, so don't worry too much about removing every speck of soil. The brown color of these meaty mushrooms makes it difficult to see all the dirt!
This is not necessary unless you are stuffing them. Trim off any woody parts (and save them for a broth-making session).
Roasting is likely to take slightly longer than grilling, although using foil to contain them will speed the process and help them stay juicier.
Go ahead, but place foil under your skewers to make them easier to grill or roast. Excess EVOO-balsamic brushed on the mushrooms will then land on the foil and be absorbed by the skewers instead of the grates on the grill or oven rack.
Also, if using bamboo skewers, you need to soak them in water for an hour before adding the mushrooms, so they don't catch fire.
Yes, they are young portabella mushrooms, also called creminis. Like portabellas, they have a hearty texture that makes them an excellent substitute for meat.
Other recipes you might like...
if your love mushrooms and enjoy vegan cuisine, this high-protein Creamy Mushroom and Spinach Curry may be just the one-pot dinner for your table!
This Easy Arugula Salad with Mushrooms and Walnuts tossed in a balsamic dressing is a super tasty (and healthy) for a dinner party.
Want to max out on the healthy beta-glucan antioxidant fiber? This vegan Mushroom Barley Soup (leave off the Parmesan if you're a strict vegan) will get you there while filling your belly with goodness.
Crazy about fungi? Get all the mushroom recipes on the blog in one place!
Grilled Baby Bella Mushrooms
Equipment
- Small bowl
- Silicone brush
- Extra-wide heavy-duty aluminum foil
Ingredients
- 12 ounces baby bella mushrooms (also called cremini), cleaned, tough ends cut off
- 2 Tablespoons olive oil, extra virgin
- 1 Tablespoon balsamic vinegar
- 1½ teaspoons garlic, finely minced or pressed
- ¼ teaspoon salt, optional or to taste
Instructions Start Cooking
- Wash hands thoroughly, lathering with soap and rinsing under running water.
- Heat your grill or set your oven to 425°F. Use the roast setting if your oven has one.
- Place the cleaned, trimmed mushrooms on a large piece of extra-wide, heavy-duty foil, cap side down.
- Whisk together the oil, vinegar, and garlic in a small bowl. Use a small heat-tolerant brush to paint the stem ends of the mushrooms with this mixture.
- Carefully place the foil with the mushrooms on the grill over medium-high heat or place in the oven.
- When the mushrooms start to soften, after five to seven minutes, brush them once again with the seasoned oil and vinegar mixture.
- Let them cook about five more minutes until they are soft, juicy, and cooked through. This may take a little longer in the oven, perhaps up to eight minutes, depending on the size of the mushrooms, with larger mushrooms needing more time.
- Remove the foil from the grill or oven and crimp the edges, making a packet that will allow the mushrooms to steam for a couple of minutes.
- Serve the mushrooms and any juices over rice, noodles with steak, tofu, or pork. You can also serve them as a vegan main over a starch with a salad or vegetable on the side.
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