Recipe courtesy of Williston Dye
Grilled Portobello Mushrooms
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- Level: Easy
- Total: 3 hr 35 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 15
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 100 mg
- Level: Easy
- Total: 3 hr 35 min
- Prep: 5 min
- Inactive: 3 hr
- Cook: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 15
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 100 mg
Ingredients
Directions
- Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
- Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.
