These grilled portabella mushrooms are a wonderfully easy low carb and keto side dish!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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. By the way – portobello, portabella and portabello mushrooms are all the same!
Check out all my low carb grilling recipes!
How to Make Grilled Portabella Mushrooms
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.
Update! Check out my new recipe for zero carb balsamic vinegar! It's perfect for this recipe!
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 black pepper and then 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!
I used mine in some awesome Low Carb Poblano and Mushroom Tacos!Grilled Portabella Mushrooms #lowcarb #lowcarbgrilling Click To Tweet
- 4 portabella mushrooms, stalks removed
- ¼ cup olive oil
- 2 tsp balsamic vinegar
- 1 tsp garlic paste
- salt and black pepper
- 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 black pepper then garnish with parsley.
4g net carbs per serving of two mushrooms
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 290Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 0mgSodium 390mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 3gProtein 4g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.