Grilled Portobello Mushrooms
This easy recipe for grilled portobello mushrooms creates a savory and delicious low carb dish.
Servings: 4 servings
Equipment
- Grill
Ingredients
- 4 large portobello mushrooms or 8 small portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon minced fresh ginger
- ¼ teaspoon chili flakes
- salt to taste
Instructions
- Wipe the mushrooms clean with a damp paper towel and remove the stems. Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).
- In a glass bowl or freezer bag, mix olive oil, soy sauce, sesame oil, garlic, ginger, and chili flakes. Toss the mushrooms to coat and marinate for 15 to 60 minutes.
- Preheat the grill to medium-high heat.
- Place the mushrooms, stem side down on the grill and cook for 5 to 6 minutes. Flip the mushrooms over and cook for an additional 4 to 5 minutes or until tender.
Notes
- A longer marinating time will result in deeper flavors.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 96kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 513mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg