Side dish

Grilled portobello mushrooms with rosemary oil

Name: Grilled portobello mushrooms with rosemary oil
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 7 oz Portobello mushrooms; 1½ tbsp Olive oil; Garlic cloves, one, grated; Rosemary, a sprig, leaves chopped fine; Lemon, a squeeze; Sea salt, to taste; Black pepper, to taste

A portobello cap has real heft and soaks up an herb oil the way a steak does, so it holds its own on the plate beside a rich main.

3gnet carbs

11gfat

2gprotein

120kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Portobello mushrooms7 oz
Olive oil1½ tbsp
Garlic clovesone, grated
Rosemarya sprig, leaves chopped fine
Lemona squeeze
Sea saltto taste
Black pepperto taste

Method

4 steps · 20 minutes

Wipe the mushroom caps clean and pull out the stems.
Stir the oil with the garlic, rosemary and a pinch of salt, and brush half of it over both sides of the caps.
Cook them gill side down on a hot grill pan or skillet over medium-high heat for 5 minutes, then turn and cook 4 to 5 minutes more, until tender all the way through.
Slice them thickly, spoon over the rest of the rosemary oil, and finish with lemon and pepper.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.