Lemon & Rosemary Grilled Portobello Mushrooms
Mushrooms are popular all over Italy. Try experimenting with different fillings such as chili, parsley and roasted red peppers.
Featured in our Italian Recipe Book
Ingredients
- 2 medium portobello mushrooms (168 g), stems removed
- 1 Tbsp olive oil, divided
- Salt and pepper, to taste
- ½ cup low protein breadcrumbs
- 1 clove garlic, diced
- Zest of ½ lemon
- 1 tsp fresh parsley, chopped
Lemon and Rosemary Dressing
- Zest of ½ lemon
- 1 Tbsp lemon juice
- 2 Tbsp olive oil, extra virgin
- 1 tsp rosemary, finely chopped
- Salt and pepper, to taste
Directions
- Preheat the grill to a moderate temperature.
- Brush the mushrooms on both sides with a little olive oil and season with a pinch of salt and pepper.
- Place the low protein breadcrumbs, garlic, lemon zest and parsley in a bowl with a little salt and pepper. Add in the remaining olive oil and spoon the mixture into the mushrooms.
- Grill the mushrooms for 6–7 minutes, or until just cooked through.
- Meanwhile, make the lemon and rosemary dressing by mixing all of the ingredients together.
- Drizzle each mushroom with the lemon dressing. Serve with a green salad.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 265
Protein: 2.3 g
Phenylalanine: 87 mg
Leucine: 144 mg
Tyrosine: 25 mg
Nutrition Per Recipe
Calories: 530
Protein: 4.5 g
Phenylalanine: 173 mg
Leucine: 287 mg
Tyrosine: 49 mg
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