Grilling mushrooms with garlic and lemon enhances their natural earthy flavor. Use portobello or large cremini mushrooms.
Ingredients
- 12 large portobello mushrooms, more or less depending on size
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar, or lemon juice
- 2 teaspoons garlic, minced
- 1 teaspoon fresh chopped thyme
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Clean the mushrooms by briefly rinsing and gently wiping them with paper towels.
- Combine the butter, olive oil, and garlic in a small saucepan; whisk in the balsamic vinegar and thyme and cook over medium-low heat for 2 to 3 minutes, until aromatic. Taste and add salt and pepper as desired.
- Prepare the grill for medium-high heat.
- Brush the mushrooms all over with some of the sauce mixture.
- Grill the mushrooms, gill-sides down, for 4 minutes, basting again about halfway through. Flip, baste again with the sauce mixture, and grill for another 5 to 6 minutes or until tender.
Nutrition
Calories: 197kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 23mgSodium: 25mgPotassium: 929mgFiber: 3gSugar: 7gVitamin A: 263IUVitamin C: 0.5mgCalcium: 14mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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