Grilled portobellos with tomato and Tuscan herbs
GEHA | July 9, 2020
A meaty vegan grilling recipe? Yes, please!
- ¼ cup extra virgin olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. oregano
- 1 Tbsp. rosemary
- 2 Tbsp. basil
- 2 cloves garlic
- 1/2 cup chopped tomato
- ½ tsp. black pepper
- 6 portobello mushrooms, wiped clean with stems removed
- Combine all of the marinade ingredients in a medium bowl. Pour into a large bag with a tight seal and add mushrooms. Marinate mushroom caps at least 15-30 minutes at room temperature.
- Preheat grill to medium high and place mushrooms on grill grate. Cook under direct heat for 5 minutes per side until completely tender. Baste occasionally with additional marinade while cooking. Pour any leftover marinade over mushrooms before serving.
Makes 6 servings.
Nutritional values per serving:
|9 g||total fat|
|1.5 g||saturated fat|
|1 g||dietary fiber|
Reprinted on July 10, 2020, courtesy of the American Diabetes Association. For more, visit diabetesfoodhub.org.