Grilled beef and portobello mushroom caps are a match made in smoky, savory heaven. This hearty pairing brings together the deep umami of mushrooms with the rich flavor of grilled beef for a meal that’s as satisfying as it is simple. Whether you’re firing up the grill on a summer evening or looking for a low-carb, protein-packed dinner, this dish delivers.
Portobello mushrooms are the stars of many vegetarian plates, but they also make an excellent partner to beef. Their meaty texture and ability to soak up marinades make them a flavorful base or side. When grilled, portobellos develop a tender interior and slightly crisp, smoky edges that complement the bold flavor of beef beautifully.
The beef can be anything from steak medallions to sliced sirloin or even ground beef patties. A simple marinade of olive oil, garlic, herbs, and a splash of balsamic vinegar or soy sauce works well for both the beef and mushrooms. This brings all the components together in terms of flavor while enhancing the natural richness of each ingredient.
You can serve the grilled beef and mushrooms in a variety of ways. Stack them together for a knife-and-fork dish, serve them open-faced over mixed greens, or tuck them into a bun or wrap for a casual, satisfying sandwich. A layer of melted cheese or a spoonful of herbed yogurt or chimichurri adds a creamy or zesty touch to balance the smoky flavors.
This dish is not only delicious but also easy to prepare. Both the beef and mushrooms grill quickly, making it perfect for weeknight dinners or backyard gatherings. It also happens to be naturally gluten-free and low in carbs, which makes it a favorite for a range of diets without sacrificing taste.
Grilled beef and portobello mushroom caps are all about bold flavors and satisfying textures, making them a perfect addition to your summer grill rotation.

Ingredients
- 4 beef top loin steaks
- 4 portobello mushroom caps large,
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp thyme dried
- Salt and pepper to taste
- balsamic glaze for drizzling
Instructions
- Preheat grill to medium-high heat.
- Season the beef steaks with salt and pepper.
- In a small bowl, combine the olive oil, minced garlic, thyme, salt, and pepper.
- Brush the mushroom caps with the olive oil mixture.
- Grill the beef steaks and mushroom caps for about 5-7 minutes per side, or until desired doneness.
- Remove the steaks and mushrooms from the grill and let them rest for a few minutes.
- Slice the steaks and serve them on top of the grilled mushroom caps.
- Drizzle with balsamic glaze before serving.
This was AMAZING! The beef was so tender and the mushrooms added a nice earthy flavor. Will definitely make again!
Never liked mushrooms, but my husband loved it! I just picked them off. 😂 Overall worth a shot.
I had issues grilling the mushrooms, they kept falling apart. Maybe use a grill basket next time? Overall, it tasted good though.
Tried this but used chicken instead of beef. Still super tasty! Just sayin’, you can switch it up.
Too much garlic for my taste!! 😩 It overshadowed everything else. Next time, I’ll cut back on it.
Cutting back on garlic sounds good! But it helps with flavor a lot. Just use less but don’t leave it out altogether!
I actually love garlic! 😋 But I get it, it’s not for everyone. Maybe try using less next time!
Grilled beef and mushrooms??? Yummy! Got to try it, who wouldn’t like this?