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SMOKY GRILLED PORTOBELLO MUSHROOMS
07

SMOKY GRILLED PORTOBELLO MUSHROOMS

NUTRITION
HEALTHY RECIPES
Dec 27, 2024

SMOKY GRILLED PORTOBELLO MUSHROOMS

Smoky Grilled Portobello Mushrooms are a delicious and healthy vegetarian option full of rich, smoky flavour. The large, meaty portobello mushroom is marinated in a blend of balsamic vinegar, olive oil, garlic, and smoked paprika. The grilling process enhances the mushroom’s natural earthiness, making it a satisfying dish or a complement to a main course. Perfect for a summer BBQ or a quick dinner, this recipe offers a savoury, low-carb, and plant-based option that’s bursting with flavour.

RECIPE CATEGORY

Lunch, Dinner, Snack, Entrée, Appetisers, Side

SERVING SIZE

1 serving

CUISINE

Mediterranean, American, Italian, Vegan

PREPARATION/TECHNIQUES

Grill, Marinate, Quick & Easy, No-Cook, Low Sodium

OCCASION/HOLIDAY

Anniversary, BBQ, Picnic, Fourth of July, Fall, Family Dinner, Summer, Valentine’s Day, Vegan Feast, Casual Dinner, Meatless Monday

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Carb, Gluten-Free, Dairy-Free, Low Fat, Kosher, Keto-Friendly, Paleo, Organic, Healthy, Plant-Based, Wheat-Free

DISH TYPE

Grilled Vegetables, Side Dish, Healthy Entrée, Vegan Snack

INGREDIENTS

  • 1 large portobello mushroom
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 70
  • Protein: 2g
  • Fat: 5g
  • Carbohydrates: 5g
  • Fibre:5g
  • Sodium: 50mg
  • Vitamin D: 15% of the daily recommended intake
  • Iron: 3% of daily recommended intake

PREPARATION

  • Prepare The Marinade: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, smoked paprika, salt, and pepper. Mix well until thoroughly combined.
  • Marinate The Mushroom: Brush the portobello mushroom on both sides with the marinade, making sure it’s evenly coated. Let it rest for 10-15 minutes to absorb the flavours.
  • Preheat The Grill: While the mushroom marinates, preheat your grill or grill pan over medium to high heat. Lightly oil the grates to prevent sticking.
  • Grill The Mushroom: Place the marinated portobello mushroom on the hot grill, gill side down. Cook for 4-5 minutes on each side until tender and slightly charred.
  • Serve Immediately: Remove the grilled mushroom from the grill, slice if desired, and serve hot. It pairs well with fresh salad or as a burger substitute.

PREP TIME

10 minutes (including marinating time)

COOKING TIME

8-10 minutes

TIPS

  • Don’t overcook: Over-grilling the mushroom can make it dry. Aim for tenderness while keeping it juicy.
  • Extra marinade: Baste the mushroom with leftover marinade while grilling for an extra boost of flavour.
  • Grill marks: Press the mushroom down lightly on the grill for those perfect grill marks and an even cook.

VARIATIONS

  • Herb twist: Add fresh thyme or rosemary to the marinade for an aromatic flavour.
  • Spicy version: Add a pinch of chilli flakes or cayenne pepper to the marinade for a bit of heat.
  • Cheesy topping: After grilling, top the mushroom with vegan cheese or goat cheese for an extra creamy texture.
  • Lemon zest: Add a touch of lemon zest to the marinade for a fresh citrus note.

PREPPING AND STORAGE

  • Fridge Storage: Store grilled mushrooms in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat grilled mushrooms in a pan or in the oven. Avoid microwaving as it can make them rubbery.
  • Freezing: Grilled mushrooms can be frozen for up to 1 month. Thaw in the fridge overnight and reheat on the grill or in the oven.

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