Guinness marinated portobello mushrooms are meaty and flavorful from a stout marinade! Grilled or roasted, they are an easy side dish or vegan main for St. Patrick’s Day dinner or to enjoy all summer long.
Try these other vegan St. Patrick’s Day recipes!
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If you are looking for a fun way to elevate your winter vegetable grain bowl with an Irish flair, these Guinness marinated portobella mushrooms are so delicious!
Guinness is a dark stout that is vegan beer and it adds wonderful flavor to these grilled mushrooms! If the weather is inclement you could also roast them. They make an awesome vegan main dish or you can serve them along with any main dish item like steak, chicken or fish.
This recipe is easy to put together! I love to add the vegetables and marinated mushrooms to a green power bowl, but you can eat them as you wish for St. Patrick’s Day or all summer long.
Ingredients Needed
- Portobella mushrooms: Feel free to use baby bella mushrooms, but I prefer portobellos as they are meatier.
- Onion: I love to use sweet white onion but red onion works, too.
- Asparagus: As soon as this vegetable arrives in the stores in the spring, I love to add it in everything! You could use a different vegetable if preferred.
- Guinness Beer: Adds unique flavor to the mushrooms. You can use a non-alcoholic beer if preferred.
- Soy Sauce: Gives the mushrooms big umami taste. I used liquid aminos
- Balsamic Vinegar: Sweet and tangy, balsamic vinegar pairs well with the mushrooms, beer and smoky flavors of the grill.
- Garlic: Freshly minced garlic cloves, although I do use jarred when short on time.
- Vegan Worcestershire sauce: Add additional soy sauce if you do not have this ingredient.
- Seasonings: Dijon mustard, tarragon, parsley and black pepper.
How to Make Guinness Marinated Portobello Mushrooms
- Slice mushrooms, cut onion into wedges and snap the woody ends off your asparagus stalks. Place all these into a large ziploc bag or large bowl.
- In a small bowl, whisk together all marinade ingredients.
- Pour over vegetables, zip bag shut and shake to mix really well.
- Place bag in fridge and let sit for a few hours up to 48 hours.
- Preheat grill to medium high heat, around 400°F. Drain vegetables from marinade and place on grill pan. Grill for 25-30 minutes, stirring at least once so they don’t burn.
- Place on top of your salad greens (or eat by themselves), top with additional items of choice.
Recipe Tips and Variations
- Grill whole mushrooms: Instead of slicing the mushrooms, you can leave them whole if preferred.
- Remove stems but don’t wash the mushrooms. Remove stems and wipe the mushrooms with paper towel so they don’t absorb excess moisture.
- Preheat grill and use grill pan. Just as if you were using the oven, you want the grill to be hot to ensure nice grill marks. I love using a grill pan to prevent sticking.
- Garnish with fresh herbs: After removing from the grill, garnish with fresh parsley for additional flavor.
FAQs
If you are only grilling the portobello mushrooms, try grilling them 8 minutes on one side and then flipping and grilling another 6 minutes. If I am grilling them with the included vegetables, I grill them for about 20-30 minutes depending on the heat of the grill. Use your judgement if you like more crisp veggies or more done vegetables.
No, but it does add maximum flavor to them so I highly reccommend it.
I love to served these in a salad bowl with fresh greens, roasted sweet potato and crispy chickpeas. You could also served them with some potato salad. A side of rice or quinoa would also be delicious!
Store covered in an airtight container in the refrigerator up to 4 days.
More Grilling Recipes To Try
- Best Vegan Grilling Recipes
- Pesto Grilled Veggie Power Bowl with Italian Seasoned Lentils
- Easy Mesquite Grilled Veggies with Creamy Garlic Dressing
- Grilled Vegetable Buddha Bowl with Miso Peanut Dressing
Guinness Marinated Portobello Mushrooms Recipe
Ingredients
- 2 large portobella mushrooms , stems removed
- 1 small sweet onion , sliced into wedges
- 1 bunch of asparagus , woody ends removed
- 1/2 cup Guinness Beer
- 2 Tablespoons Soy Sauce , I used liquid aminos
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons garlic cloves , minced
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried parsley
- 1/8 teaspoon ground black pepper
Optional items: Fresh salad greens, roasted sweet potato or squash, avocado slices, balsamic vinegar and garlic roasted chickpeas
Instructions
- Slice mushrooms, cut onion into wedges and snap the woody ends off your asparagus stalks. Place all these into a large ziploc bag or large bowl.
- In a small bowl, whisk together all remaining marinade ingredients.
- Pour over vegetables, zip bag shut and shake to mix really well.
- Place bag in fridge and let sit for a few hours up to 48 hours.
- Preheat grill to medium high heat, around 400°F. Drain vegetables from marinade and place on grill pan. Grill for 25-30 minutes, stirring at least once so they don't burn.
- Place on top of your salad greens (or eat by themselves), top with additional items of choice and enjoy!
Notes
- Preheat oven to 425 degree and line a large baking sheet with foil that is lightly sprayed with cooking spray.
- Drain and rinse really well 1 can of cooked chickpeas. Use a paper towel to blot them somewhat dry while they are in your colander
- Spread them out on baking sheet and sprinkle lightly with garlic salt and generously with garlic powder
- Roast for 20-25 minutes stirring once.
Nutrition
