Cedar Plank Smoked Portobello Mushrooms Recipe

If you’re after big, smoky flavor and meaty satisfaction in a vegetarian package, cedar plank smoked portobello mushrooms are about to become your new grilling obsession. These generously sized mushrooms soak up smoke and marinade, turning deeply savory and utterly juicy atop a sizzling cedar plank. The result is a show-stopping main or hearty side that’s as dramatic on the table as it is mouthwatering on the palate. Whether you’re hosting a backyard barbecue or jazzing up a weeknight dinner, this recipe brings rustic charm and irresistible umami to the party.

this Recipe

Ingredients You’ll Need

Everything in this recipe is carefully picked to highlight the earthy richness of mushrooms and the subtle, woodsy aroma from the cedar plank. Each ingredient plays a starring role, so choose fresh and high-quality options for the best flavor and color.

• Portobello mushrooms: Large caps hold up on the grill and fully absorb all those smoky, cedar-infused notes.
• Cedar plank: Soaked in water, it releases those signature smoky aromas and prevents sticking or burning.
• Olive oil: Brings richness and helps create a gorgeous, slightly crispy sear on the mushrooms’ surface.
• Balsamic vinegar: Adds tangy depth and balances the wood-smoke with a gentle sweetness.
• Garlic cloves: Freshly minced, for that punchy flavor that melds beautifully into every bite.
• Fresh thyme or rosemary: Earthy, aromatic herbs that love the smoke just as much as the mushrooms do.
• Kosher salt & cracked black pepper: Essential for seasoning and drawing out the natural flavors.
• Optional: Red pepper flakes or smoked paprika: For an extra layer of warmth and smokiness if you crave a little more kick.

How to Make Cedar Plank Smoked Portobello Mushrooms

Step 1: Soak the Cedar Plank

Start by soaking your cedar plank fully submerged in water for at least 1 hour (even up to 2 hours if you can). This crucial step prevents it from burning on the grill and ensures it generates that lovely smoke. Tuck the plank under a heavy plate to keep it submerged if needed.

Step 2: Prepare the Marinade

In a shallow dish, whisk together olive oil, balsamic vinegar, minced garlic, a generous sprinkle of salt and pepper, and your chosen herbs. This quick marinade is all about letting the mushrooms shine while subtly infusing them with nuanced flavors.

Step 3: Marinate the Portobello Mushrooms

Wipe the mushrooms clean with a damp cloth and gently remove the stems (save them for soups later!). Place the caps in your marinade, gill-side up, and spoon some of the mixture overtop. Let them soak for at least 20 minutes, flipping once for marinade coverage on all sides.

Step 4: Preheat Your Grill

While the mushrooms take their flavorful bath, preheat your grill to medium heat. You want direct heat to create smoke, but not so high it chars the plank immediately. When your grill is ready, give that cedar plank a quick shake and let any excess water drip off.

Step 5: Grill on the Cedar Plank

Place the soaked plank directly on the grill grates and close the lid. Wait for a few minutes until you smell the sweet woody aroma of cedar smoke drifting up—then, arrange the portobellos on top, gill-side up to catch any juices. Cover and grill for 20-25 minutes, checking every so often. The mushrooms should soften and darken, and the edges will curl slightly when done.

Step 6: Finish & Serve

Carefully transfer the cedar plank (use tongs—it’s hot!) with the mushrooms still on it to your serving platter for dramatic effect. If using, sprinkle with red pepper flakes or smoked paprika for extra flair. Be ready to serve while everything’s wonderfully warm and aromatic!

How to Serve Cedar Plank Smoked Portobello Mushrooms

Garnishes

A shower of fresh chopped herbs—think parsley, chives, or more thyme—looks beautiful and adds fresh brightness on top of the deep, smoky mushrooms. For extra decadence, a quick shave of Parmesan or a drizzle of quality olive oil can make every bite pop.

Side Dishes

Cedar plank smoked portobello mushrooms pair naturally with all kinds of summer sides. Try roasted baby potatoes, grilled asparagus, or a vibrant couscous pilaf. For heartier appetites, nestle them into fresh buns for a satisfying vegetarian burger.

Creative Ways to Present

Serve the mushrooms straight on the cedar plank for rustic drama, or slice and fan them atop a charred vegetable platter. They’re also incredible over creamy polenta or loaded into grain bowls—just scatter your favorite toppings and enjoy!

Make Ahead and Storage

Storing Leftovers

Let the mushrooms cool completely before storing in an airtight container in the fridge. They’ll stay tender and flavorful for up to 3 days, keeping their smoky intensity intact.

Freezing

While you technically can freeze cooked portobello mushrooms, the texture does soften further after thawing, becoming a bit chewier. If you must, wrap individually and freeze up to one month, then thaw overnight in the fridge before reheating.

Reheating

The best way to revive cedar plank smoked portobello mushrooms is gently in the oven at 350°F, covered loosely with foil, until warmed through. A quick zap in the microwave works in a pinch, though they may lose some texture.

FAQs

Can I use any other type of wood plank?

While cedar is classic for that aromatic flavor, you can experiment with other untreated wood planks like maple or alder for milder smoke or fruit woods for a subtle sweetness. Just avoid pine or resinous woods.

What’s the best way to clean portobello mushrooms?

Use a damp paper towel or a soft brush to wipe away any dirt—don’t soak them in water, as mushrooms are like little sponges and will absorb too much moisture, affecting their final texture.

Can I make cedar plank smoked portobello mushrooms in the oven?

Yes! Place the soaked cedar plank with mushrooms in a hot oven (around 400°F). While you won’t get quite the same level of smoke, a hint of cedar aroma still comes through beautifully.

What if I don’t have a grill?

You can recreate the smoky-sweet essence by broiling the mushrooms on a cedar plank on your oven’s top rack—just watch closely to avoid burning.

Are cedar plank smoked portobello mushrooms vegan and gluten free?

Yes—these mushrooms are naturally vegan and gluten free, making them a fantastic option for nearly any gathering or diet.

Final Thoughts

If you’re ready for a grilling adventure that’s equal parts impressive and deeply delicious, don’t wait to try cedar plank smoked portobello mushrooms. They’re proof that a handful of humble ingredients, a little smoky magic, and a sense of fun can create a dish you’ll want to share again and again.

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