Garlicky Grilled Portobellos - Yoga Journal

Garlicky Grilled Portobellos


30 minutes or fewer

Large portobello caps are the “steaks” of the vegetable kingdom. When cooked on the electric grill, they make a quick and elegant weeknight entrée.

  • SERVINGServings


  • 2 large portobello caps (5- to 6-inch diameter)
  • 1 Tbs. olive oil
  • 1 tsp. balsamic vinegar
  • 2 Tbs. diced red bell pepper
  • 1 tsp. minced garlic
  • 1 tsp. chopped capers
  • 2 tsp. chopped parsley
  • 2 to 3 tsp. grated Romano cheese


  1. Preheat grill to 375F. (This will take 5 minutes.) Set dripping pan in place.
  2. Gently tap mushroom caps against countertop to release any sand. Coat top grill plate lightly with oil. Stir vinegar into remaining oil. Brush mushroom caps with half of oil mixture, and set on grill, gill sides up. Brush remaining oil on gills, then sprinkle on red pepper, garlic and capers. Close grill top, and sear 3 to 4 minutes, or until mushrooms are tender.
  3. Transfer to plates. Brush any garlic and pepper pieces that stick to grill onto mushrooms, then drizzle with collected juices. Sprinkle with parsley and Romano. Season to taste with salt and pepper. Serve immediately.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 121
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 3 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 84 mg
  • Sugar Content: 3 g