These grilled portabella mushrooms are a wonderfully easy low carb side dish.
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Mushrooms can be so intensely savory – and portabella mushrooms are some of the most meaty! Grilling them really enhances the flavor. Here I have cooked them with a very simple marinade to baste over while cooking.
In a small bowl, whisk together olive oil, garlic paste and balsamic vinegar. Balsamic is the only vinegar that contains carbs, so I don’t use it too often. Its flavor works perfectly with the mushroom but if you want to keep the carbs even lower, substitute the balsamic with red wine vinegar.
Place the mushrooms on a hot grill, and baste with the oil mixture. Keep cooking the mushrooms until they become soft – turning and basting them regularly. It is a good idea to end with the mushrooms facing up, to contain all those amazing juices and marinade! Cooking times will vary depending on what you have going on with the grill – but a rough guide is to allow 15-20 minutes.
Note – you could also cook them on a grill pan inside!
Season with salt and garnish with chopped fresh parsley.
To eat the mushroom whole, you’ll probably need to have some cloud bread buns prepared or some lettuce leaves (and a few napkins!). Alternatively, slice up the mushroom and serve them in a wrap or add it as a side item to whatever amazing protein you have going on the grill!Grilled Portabella Mushrooms #lowcarb #lowcarbgrilling Click To Tweet
- 4-6 portabella mushrooms approx 12 oz, stalks removed
- ¼ cup olive oil
- 2 tsp balsamic vinegar
- 1 tsp garlic paste
- Chopped fresh parsley to garnish
- Whisk together the oil, vinegar and garlic in a small bowl.
- Place the mushrooms on a heated grill, and baste with the oil mixture.
- Keep cooking until the mushrooms have softened, turning and basting regularly. Cook time depends on grilling style but allow approx 15-20 minutes.
- Season with salt and garnish with parsley.
5g net carbs per 6oz serving
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