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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:
- Stuffed Portobello Mushrooms with Pesto
- Portobello Burger with Gochujang Mayo
- Salmon Artichoke-Stuffed Portobello Mushrooms
Garlicky Grilled Portobello Caps
- Preheat grill to 375°F. Set dripping pan in place.
- Gently tap mushroom caps against countertop to release any sand. Coat top grill plate lightly with oil. Stir vinegar into remaining oil. Brush mushroom caps with half of oil mixture, and set on grill, gill sides up. Brush remaining oil mixture on gills, then sprinkle with bell pepper, garlic, and capers. Close grill top, and sear until mushrooms are tender, 3 to 4 minutes.
- Transfer mushrooms to plates. Brush any garlic and pepper pieces that stick to grill onto mushrooms, then drizzle with collected juices. Sprinkle with parsley and cheese. Season to taste with salt and pepper. Serve immediately.
- Calories 121
- Carbohydrate Content 10 g
- Cholesterol Content 3 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 84 mg
- Sugar Content 3 g