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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 109.6
  • Total Fat: 7.0 g
  • Cholesterol: 1.6 mg
  • Sodium: 74.2 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.4 g

View full nutritional breakdown of Grilled Portobello Mushrooms with Herbs calories by ingredient
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Grilled Portobello Mushrooms with Herbs

Submitted by: MISS_KITTY
Grilled Portobello Mushrooms with Herbs

Introduction

A healthy and delicious vegetarian option for summertime grilling. A healthy and delicious vegetarian option for summertime grilling.
Number of Servings: 4

Ingredients

    4 portobello mushroom caps
    2 tablespoons olive oil
    2 tablespoons fresh basil (chopped)
    2 tablespoons fresh oregano (chopped)
    1/2 tablespoon fresh thyme leaves (chopped)
    1 tablespoon fresh parsley (chopped)
    1/3 cup shredded low-fat mozzarella cheese

Directions

Set grill to medium.
Brush 1 tablespoon of the olive oil onto the inside of mushroom caps, lightly coating the gills.
Place caps, gill side down, onto grill.
Brush tops of mushrooms with remaining 1 tbsp oil.
Close grill and let heat for 3 minutes.
Turn caps over (gill side up) and sprinkle with herb mixture. Close grill and heat 4-6 minutes.
Spoon shredded cheese onto mushroom caps and close grill for another 2-3 minutes, or until cheese is melted.






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    This was SO good! I marinated the mushrooms in a light balsamic vinegrette dressing for 30 min before grilling. Even my husband, who usually avoids mushrooms, asked for seconds. I'm sure it will become one of our family favorites! - 5/17/09

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  • Incredible!
    4 of 4 people found this review helpful
    I made it exactly like the recipe said and found it excellent. Next time I will try marinating the caps first. It was definitely husband approved. - 6/8/09

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  • Incredible!
    3 of 3 people found this review helpful
    Super duper good. These were great on the grill. With a side of grilled peppers and tomatoes, this was an awesome and low cal dinner. - 7/31/08

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  • Very Good
    3 of 3 people found this review helpful
    This was an awesome recipe and it was so easy to make. Definitely marinate the caps like Pualani1 says it gives it more flavor! Thanks for the recipe - 6/5/07

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  • 2 of 2 people found this review helpful
    We grill six large portabellas at a time and eat only two or three. Later in the week, I will cut the portabellas up and put them in a vegetarian lasagna or on a vegetarian "pizza" that I make. They're very versatile! - 6/25/09

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  • Very Good
    2 of 2 people found this review helpful
    We love these but in our version we use fresh chopped rosemary and marinate the mushrooms cap side down for a couple of hours pouring the marinade on the "bottom" of the cap. Also use smoky mozzarella cheese for an added layer of flavor. - 3/18/07

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent!!!!! - 10/15/10

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  • Very Good
    1 of 1 people found this review helpful
    Loved this recipe! It's easy to make and DELICIOUS! - 6/25/09

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  • 1 of 2 people found this review helpful
    Super delicious... and low cal as well. YUM! - 6/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty, will def' make again. - 6/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome! The Husband Loved IT!!! - 5/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    Perfect! I didn't have any cheese except Swiss-worked. I'm now going to try marinating. - 8/12/08

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  • 1 of 1 people found this review helpful
    A FRESH TASTING, SATISFYING DISH. I USED ROUND OF FRESH MOZZERELLA INSTEAD OF SHREDDED. I ALSO SPRINKLED CAPS, INSIDE WITH PARMESAN CHEESE AND ADDED A BIT MORE AFTER PLACING MOZZERELLA ON CAPS. IF YOU LIKE MUSHROOMS, FRESH HERBS AND CHEESE, YOU'LL LOVE IT. - 6/15/08

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe, always a hit! Thank you! - 5/1/08

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  • These were really good. We made them into burgers. Next time I will probably have them on toasted whole grain bread rather than buns. - 3/7/12

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  • 0 of 4 people found this review helpful
    I don't and won't eat mushroms. - 10/18/10

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  • It really sounds great and I;ll try it soon, but I wonder how it would taste with some spinach and bacon,just a little under the cheese? Well I'll try it out. - 10/16/10

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  • Sounds good! I bake them filled with garlic mashed potatoes enriched with buttermilk or polenta with grated Parmesan mixed in. I brush them with olive oil, then baked empty in a 500 degree oven for 5 minutes, then add filling and baked another 10 minutes or so. - 10/15/10

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  • Good. - 10/15/10

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  • i love mushrooms i can't wait to try this recipe,it sound wonderful . - 10/15/10

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  • Very similar to a recipe I've made for years on the BBQ in which I place a slice of blue cheese in the mushroom on top of the herbs along with a little crushed garlic, then wrap the whole thing in kitchen foil and place on BBQ for around 20 mins. - 10/15/10

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  • Can this be made indoors on the stove top or in the oven/broiler? - 10/15/10

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  • Love mushrooms! This is a good recipe. - 10/15/10

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  • Great recipe for Xmas parties--low calories too! - 10/15/10

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  • I can hardly wait to try this.... - 10/15/10

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