Looking for a new, meatless side dish or appetizer? The next time you fire up the grill, try Grilled Portobello Mushrooms with a cilantro guacamole that complements any salad, hearty bowl, or homemade veggie chips.
Mushrooms pack a punch when it comes to health benefits. And portobellos contain an impressive amount of potassium, which is great for supporting a balanced sodium-to-potassium ratio. Mushrooms are also excellent for gut health because of the fiber they contain called beta-glucans.1 These nutrients act as prebiotics, serving as fuel for the beneficial bacteria in your gut.Gr
RELATED: Get Cooking with Different Types of Mushrooms
Not only are mushrooms a beneficial food, but they also add great flavor to any dish, especially when paired with balsamic vinegar. These Grilled Portobello Mushrooms can be a hearty substitute for those on plant-based diets, or anyone just looking for a meatless and filling dish, as their fiber content contributes to greater satiety.
TIPS:
- Sometimes the texture of whole mushrooms can be off-putting, so feel free to finely dice your portobellos after grilling and mix them into the guacamole.
- With a little onion, tomato, and lettuce leaves for buns, this recipe can easily transform into grain-free veggie burgers.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Reference:
- Murphy EJ, Rezoagli E, Major I, Rowan NJ, Laffey JG. β-Glucan Metabolic and Immunomodulatory Properties and Potential for Clinical Application. Journal of Fungi [Internet]. 2020 Dec 10;6(4). Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7770584/
Grilled Portobello Mushrooms with Cilantro Guacamole
- Recipe by: Christopher Clark
- Serves: 2
- Meal: Appetizer
- Serves: 2
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Ingredients
1 avocado
2 garlic cloves, pressed (divided)
2 tbsp lime juice
2 tbsp olive oil
1 bunch cilantro
Freshly milled black pepper (AIP - omit)
2 portobello mushrooms
1 tbsp balsamic vinegar
Directions
Remove the Portobello stems. Mix a clove pressed garlic with the balsamic vinegar and spoon this mixture over the Portobello caps. Set aside while you prepare the guacamole.
Put the other clove pressed garlic in a bowl with the olive oil, lime juice, and avocado. Mash with a fork.
Remove the cilantro leaves from the stems. Wash and spin-dry the leaves. Chop finely.
Stir the chopped cilantro into the avocado mixture. Taste, adding more lime juice if necessary.
Bring a stovetop grill plate to high heat. Place the mushrooms on the grill for about 2 minutes per side. If you don’t have a grill plate, put them in the oven under the broiler.
Using an ice cream scoop, form balls with the guacamole and place them on the mushrooms before serving.
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