Plant-Based

Garlicky Grilled Portobello Caps

Name: Garlicky Grilled Portobello Caps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 large portobello caps (5- to 6-inch diameter); 1 Tbs. olive oil; 1 tsp. balsamic vinegar; 2 Tbs. diced red bell pepper; 1 tsp. minced garlic; 1 tsp. chopped capers; 2 tsp. chopped fresh flat-leaf parsley; 2 to 3 tsp. grated vegetarian or vegan Pecorino Romano cheese

Bell peppers and capers join this portobello party to make it something a little extra special.

Vegetarian Times Editors

from Vegetarian Times

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For a weeknight entrée that cooks quickly, look to portobello mushroom caps. Grilled portobello caps are a go-to main for many of us. These nutrient-dense fungi are a great source of selenium, potassium, fiber, and vitamin D.

This recipe is great for cooking on a countertop electric grill or griddle, but grilling can be done outdoors, too. When quickly seared on an electric grill, mushrooms get tender and juicy, with no risk of drying out. Finely chopped bell peppers and capers season the mushroom cap, while chopped parsley and grated cheese finish it off.

Serve these mushrooms as a light main dish and use the leftovers for sandwiches the next day.

Love these grilled portobello mushrooms? Try these recipes that highlight the fungi in other ways: