Mushroom Salami Grill
Elevate your next grilling session with this irresistibly smoky and savory Mushroom Salami Grill recipe! Large, juicy Portobello mushroom caps serve as the perfect base, filled with crispy, flavorful slices of salami and finished with a drizzle of fragrant garlic-rosemary olive oil and tangy balsamic glaze. Optional Parmesan cheese adds a layer of richness, while fresh arugula garnish provides a peppery contrast to balance every bite. With just 15 minutes of prep and minimal cooking time, this crowd-pleaser is as quick as it is delicious! Whether you're hosting a summer barbecue or craving a hearty, low-carb dish, this mushroom grill is sure to satisfy with its earthy flavors and gourmet flair. Perfect for sharing and packed with bold ingredients, it’s a must-try for grill enthusiasts and foodies alike.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 150 grams Salami
- 2 tablespoons Olive oil
- 2 medium, minced Garlic cloves
- 2 teaspoons, finely chopped Fresh rosemary
- 0.5 teaspoons Salt
- 0.5 teaspoons, freshly ground Black pepper
- 2 tablespoons Balsamic glaze
- 30 grams, grated (optional) Parmesan cheese
- 1 cup, for garnish Arugula leaves
Instructions
Clean the Portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon for a smoother filling surface.
Preheat a grill pan or outdoor grill to medium heat.
In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and black pepper.
Brush the mushroom caps lightly with the olive oil mixture on both sides. Reserve a small amount of the oil mixture for later.
Place the mushrooms on the preheated grill, cap side down, and grill for 5 minutes.
Flip the mushrooms and grill the underside for another 5 minutes. While grilling, add the salami slices to the grill, cooking for 1-2 minutes on each side until slightly crisped.
Remove the mushrooms and salami from the grill. Carefully layer 2-3 salami slices inside each mushroom cap.
Drizzle the reserved olive oil mixture and balsamic glaze over the filled mushrooms.
Optionally, sprinkle with grated Parmesan cheese for added flavor.
Return the filled mushrooms to the grill for an additional 3 minutes to warm through and melt the cheese if added.
Transfer the grilled Mushroom Salami Grill to a serving platter. Garnish with fresh arugula leaves for a peppery contrast.
Serve immediately and enjoy this smoky, earthy, and savory delight!
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 31.1 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 396 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2926 mg | 62% | |
*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.
