BBQ Portobello mushrooms with leeks


Swap meat for a vegetarian option at your next BBQ with this delicious portobello mushroom recipe. Serve with leeks for a tasty and light dish with plenty of bite.

Mushrooms are great for supporting our wellbeing and are a valuable plant-based source of vitamin D. Mushrooms, just like human skin, produce this vital vitamin when the sun shines on them. Placing your mushrooms on a windowsill to ripen for an hour will add significantly to their vitamin D content. Vitamin D is essential for maintaining bone density, reducing the risk of fracture, arthritis and osteoporosis. It also plays a key role in strengthening the immune system and has been associated with reduced risks of a variety of common diseases, including heart disease, cancer, diabetes and depression.

We love to serve this portobello mushroom recipe with a drizzle of extra virgin olive oil. As a rule of thumb, it’s best to source EVOO from independent producers. Supermarket-own labels and well-known brands often mix to a standard recipe to ensure the products taste the same every time. Good-quality EVOO should taste and look different with every harvest. A simple way to check quality is to pop your bottle in the fridge overnight. A good quality EVOO should semi-solidify when chilled, while the cheaper stuff stays liquid.

Alternatively, serve your mushroom in a bun with some lettuce and tomato. It makes a tasty alternative to a burger!

Discover more delicious recipes for your BBQ


  • 4 large portobello mushrooms
  • 2 small leeks or one large one

For the marinade

  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • A mix of chopped thyme, parsley, sage and torn basil leaves
  • Salt and pepper to taste


  1. Remove the stalks from the mushrooms and wipe with kitchen towel to make sure they are clean. Set to one side. Trim and chop the leeks, cooking for 5-6 minutes in a small amount of boiling water (or steam).
  2. Drain the chopped leeks and pop onto the mushrooms. Mix the marinade ingredients together in a bowl and spoon over the leeks and mushrooms. Pressing gently into the mushrooms to ensure all is covered before placing on the BBQ to cook for 4-5 minutes, depending on the heat. You want them to have softened a bit but to still retain some texture and shape.
  3. Serve immediately drizzled with a little extra virgin olive oil (delicious in a bun with some lettuce and tomato instead of a burger!)