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Grilled Portobello Pepper Asparagus

Grilled Portobello Mushroom Caps

Course Appetizer, Entree, Main Course
Cuisine American, antiinflammatory, Barbecue, dairy free, gluten free, Healthy, vegan, vegetarian, weight loss
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, Dairy Free, Detox, Entree, Food is Medicine, gluten free, Mushroom
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 35 kcal

Ingredients

  • 4 Portobello mushroom caps
  • 2 teaspoons of tamari or soy sauce
  • 2 teaspoons of good balsamic vinegar
  • 2 teaspoons of extra virgin olive oil
  • 2 cloves garlic crushed
  • 2 inch sprig fresh rosemary leaves chopped

Instructions

  1. Clean any visible dirt from mushrooms with damp paper towel
  2. Holding mushroom gill side up, gently scrape and discard gills with a spoon
  3. With mushrooms upside down, divide tamari, balsamic, oil, garlic and rosemary between mushrooms
  4. Place on grill preheated to low, and cover
  5. Cook for about 5-10 minutes, or until mushrooms are heated through, but still hold their shape