Paleo Grilled Portobello Mushrooms
Elevate your next meal with these *Paleo Grilled Portobello Mushrooms*, a simple yet flavor-packed recipe perfect for summer grilling or any time you crave a healthy and satisfying dish. These meaty mushroom caps are marinated in a luscious blend of olive oil, balsamic vinegar, fresh garlic, lemon juice, and fragrant herbs like rosemary and thyme, creating an irresistible balance of savory, tangy, and aromatic flavors. Grilled to perfection with a delicate char, these mushrooms are tender, juicy, and bursting with umami goodness. Ready in just 20 minutes of active time, this paleo-friendly and vegan recipe is as versatile as it is delicious—serve them as a standalone dish, atop salads, or alongside your favorite Paleo sides for a wholesome and elegant meal.
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Recipe Information
Ingredients
- 4 caps large Portobello mushrooms
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 4 sprigs extra fresh rosemary sprigs (optional, for garnish)
Instructions
Gently clean the Portobello mushroom caps with a damp cloth or paper towel to remove any dirt and debris. Trim the stems if needed.
In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, lemon juice, chopped rosemary, chopped thyme, sea salt, and black pepper until well combined.
Place the mushrooms in a resealable plastic bag or a shallow dish. Pour the marinade over the mushrooms, ensuring they are evenly coated. Seal the bag or cover the dish and let the mushrooms marinate at room temperature for 30 minutes, turning occasionally.
Preheat your grill to medium-high heat.
Once the grill is hot, place the marinated mushrooms on the grill, gill side up. Cook for 5 minutes and then flip the mushrooms over.
Continue grilling for another 3-5 minutes until the mushrooms are tender and have a nice char mark.
Remove the mushrooms from the grill and let them rest for a couple of minutes to allow flavors to meld.
Serve the grilled Portobello mushrooms hot, garnished with fresh rosemary sprigs if desired. These can be enjoyed on their own or as a topping for salads or other Paleo-friendly dishes.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1573 mg | 33% | |
*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.
