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.
Related Recipe
Mushroom Shish Kabobs
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