You are using a browser we no longer support. Current functionality may be reduced and some features may not work properly. For a more optimal experience, please click here for a list of supported browsers.

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
  1. 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.
  2. 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 gtotal fat
1.5 gsaturated fat
5 gcarbohydrate
2 g
5 mg
1 gdietary fiber


Reprinted on July 10, 2020, courtesy of the American Diabetes Association. For more, visit