Portobello Mushrooms

Author: Canadian Living

Giant portobello mushrooms are terrific as a side dish for grilled fish or steak, or as a vegetarian main dish "steak." Paired with grilled sweet red peppers on a kaiser roll, they make delectable sandwiches. Buy a block of good-quality Parmesan or other sharp cheese and use a vegetable peeler to shave it straight off the block.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com


  • 4 portobello mushrooms
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 pinch salt
  • 1 pinch pepper
  • 1 oz Parmesan cheese shaved


Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. Place, smooth side up, in large, shallow glass dish. Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. Let stand for 15 minutes.

Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

Nutritional facts Per serving, about:

  • Protein 16 g
  • Calories 165.0
  • Total fat 4 g
  • Total carbohydrate 3 g
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Portobello Mushrooms