Grilled Portabella Mushrooms Fra Diavolo
Elevate your next meal with the bold and satisfying flavors of Grilled Portabella Mushrooms Fra Diavolo, a perfect fusion of smoky char and spicy Italian-inspired sauce. These meaty mushroom caps are brushed with olive oil, grilled to perfection, and topped with a vibrant Fra Diavolo sauce made from crushed tomatoes, fragrant garlic, a splash of dry white wine, and a kick of red pepper flakes. The sauce is balanced with a touch of honey and fresh basil, creating a harmony of heat and sweetness that pairs beautifully with the mushrooms' rich, earthy flavor. Optionally finished with grated Parmesan and a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Perfect as a main course for vegetarians or a standout side dish, this recipe is quick to prepare, bursting with nutrients, and ideal for entertaining or weeknight dinners.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 4 tablespoons Extra-virgin olive oil
- 3 medium, minced Garlic cloves
- 1 teaspoon Crushed red pepper flakes
- 14 ounces Canned crushed tomatoes
- 0.25 cup Dry white wine
- 0.25 cup, chopped Fresh basil leaves
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, grated (optional) Parmesan cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Preheat your grill or grill pan to medium-high heat.
Clean the portabella mushroom caps with a damp paper towel and remove the stems. Gently scrape out the gills with a spoon if desired.
Brush both sides of the mushrooms generously with 2 tablespoons of olive oil and season with salt and black pepper. Set aside.
In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and crushed red pepper flakes. Sauté until fragrant, about 1 minute.
Stir in the canned crushed tomatoes and the dry white wine. Stir well to combine and reduce the heat to low.
Add the chopped basil, honey, salt, and black pepper to the sauce. Simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
While the sauce is cooking, place the mushrooms on the preheated grill, gill side down. Grill for 5-6 minutes per side, or until tender and slightly charred.
Transfer the grilled mushrooms to a serving platter, gill side up.
Spoon the warm Fra Diavolo sauce over each mushroom cap.
If desired, sprinkle grated Parmesan cheese over the top of the mushrooms.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 32.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3279 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
