|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 1mg||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. The earthy flavor and firm texture make them a satisfying alternative to meat. 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.
Click Play to See These Grilled Portobello Mushrooms With Garlic Butter Come Together
"A simple mixture of melted butter, garlic, and olive oil combine with a hit of lemon to produce a delicious coating for grilled portobello mushrooms. A sprinkle of flaky sea salt and parsley at the end elevate the mushrooms even more!" —Diana Andrews
12 large portobello mushrooms
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
Freshly ground black pepper, to taste
Flaky sea salt, to taste
Steps to Make It
Gather the ingredients. Heat a covered grill to medium heat, or about 350 F.
Remove the stems from the mushrooms and discard them or save them for another use. Wipe the mushroom caps with damp paper towels.
Combine the butter, olive oil, lemon juice, garlic, and a few grinds of freshly ground black pepper in a small saucepan. Place the saucepan over medium-low heat—on the stovetop or on the grill—and cook, stirring occasionally, until the butter melts, the mixture is simmering, and the garlic is aromatic. Remove the sauce from the heat and set aside.
Place the mushrooms on a rimmed sheet tray stem-side down and brush the tops generously with about half of the butter-garlic mixture.
Transfer the mushrooms to the grill, stem-side down. Grill, covered, 5 to 7 minutes, or until they begin to char. Turn the mushrooms, baste with the remaining butter-garlic mixture, and continue to grill until tender and nicely browned, about 5 to 7 minutes longer. Serve sprinkled with flaky sea salt.
- 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.
- 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.