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Peppercorn Brined Portobellos final

Peppercorn Brined Portobellos

  • Author: Meatless Makeovers
  • Prep Time: 10 min. + 3 hours
  • Cook Time: 10 min.
  • Total Time: 20 min. + 3 hours
  • Yield: 6 Servings 1x
  • Category: Entrée
  • Method: Grill
  • Cuisine: American
  • Diet: Vegan


These easy marinated portobello mushrooms are one flavorful plant-based alternative for your next BBQ. Just place in a bun for a zesty vegan burger or serve over a salad for a gluten-free alternative.



6 Medium Portobello Mushrooms (Stems Removed)


4 Cups Water

½ Cup Coconut Sugar

½ Cup Salt

2 tsp Black Peppercorns

¼ Crushed Black Pepper

2 Lemons (1 Zested and Juiced, 1 quartered)

2 Cloves Garlic (Crushed)

1 Bunch Fresh Thyme (stems removed)



  1. Wash and prepare the mushrooms. Crush the garlic. Zest and juice one of the lemons.
  2. In a large stock pot, add the water, sugar and salt. Bring to a boil and stir to dissolve the sugar and salt.
  3. Add the lemon zest, garlic and black pepper to the pot. Turn off the heat.
  4. Add the ice to the pot to cool the brine to room temperature.
  5. Place the mushrooms in a large bowl and fill the bowl with the room temperature brine. Make sure the mushrooms are completely covered.
  6. Place a lid or cling wrap over the bowl and allow to sit overnight or at least 3 hours.
  7. Remove the mushrooms and grill them with the second lemon.
  8. Garnish with fresh thyme.
  9. Enjoy as a sandwich or as a steak.

Keywords: Peppercorn Brined Portobellos