|Nutritional Guidelines (per serving)|
|Servings: 6 servings (12 mushrooms)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled portobello mushrooms make a delicious vegetarian main dish or sandwich filling. Though mushrooms are much lower in protein than meat, the earthy flavor and firm texture make them a satisfying alternative. Some portobello mushrooms are large enough to fill a hamburger bun! Top them with your favorite toppings and condiments and enjoy a meat-free burger. Or offer the delicious mushrooms as a side dish or appetizer.
This recipe calls for two mushrooms per person, but some portobello mushrooms are so large that you might need only one per person.
- 12 large portobello mushrooms
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic (smashed and minced)
- Black pepper
Remove the stems from the mushrooms and discard them. Wipe the mushroom caps with damp paper towels and give them a quick rinse under cold running water. Pat dry.
Heat a covered grill to medium heat, or about 350 F.
Combine the butter, olive oil, lemon juice, garlic, and freshly ground black pepper in a small saucepan. Place the saucepan over medium-low heat—on the stovetop or on the grill—and cook until the mixture is simmering and the garlic is aromatic. Remove the sauce from the heat and set aside.
If some of the mushrooms are very large, cut them in half or slice them into thick strips. Place the mushrooms on a plate or tray and brush them generously with the melted butter and garlic mixture.
On a covered grill over medium coals, grill the portobello mushrooms stem-side down for about 5 to 7 minutes, or until they are browned. Turn the mushrooms and grill the tops for about 5 to 7 minutes longer, or until they are tender and nicely browned with some grill marks.
- Select mushrooms with whole, unblemished and undamaged caps. They should not be moist or spongy in texture. Since you will be discarding the stems, choose mushrooms with short stems. If the mushrooms are loose, you can smell them. Avoid any mushrooms with a sour or fishy odor.
- If the mushrooms are packaged, store them in the refrigerator in their original packaging. Store loose mushrooms in a zip-lock bag that is partially open. Or seal the bag and poke a few holes in it.
- When cleaning mushrooms rinse them only briefly and wipe them with paper towels, as they tend to absorb water. Dry them completely before you brush them with the sauce mixture.
- Instead of lemon juice, add a tablespoon of balsamic vinegar to the garlic sauce mixture.
- Add a tablespoon of finely chopped fresh herbs to the sauce mixture. Parsley, basil, chives, and marjoram are excellent choices.
- For appetizer mushrooms, fill the grilled mushrooms with a fresh tomato and basil bruschetta mixture or some fresh grated or shredded Parmesan cheese. Or melt some shredded mozzarella cheese in the grilled mushroom caps.