1/1 Photo of Grilled Portabella Mushroom Caps
Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition.
My Private Note
Units: US | Metric
- 1Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
- 2Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
- 3Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.
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Nutritional Facts for Grilled Portabella Mushroom Caps
Serving Size: 1 (120 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 268.6
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 3.7 g
- Cholesterol 0.0 mg
- Sodium 6.9 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.5 g
- Sugars 1.8 g
- Protein 2.3 g