Lately I’ve been grilling most of my dinners, but I didn’t want to have the same old thing tonight. There’s only so much chicken, salmon, or red meat you can eat, right? Plus, when the weather warms up, I enjoy having some lighter fare at dinner. This recipe was perfect! Quick, easy, and very satisfying.
Nutrition Info: As I made it, with blue cheese, sauteed onions, and some olive oil, each mushroom is about 205 calories, 25g carbs, 11g fat, and 6g protein.
oregano (or any other fresh herb you like)
blue cheese crumbles
1/2 onion, sliced
salt, pepper, garlic powder
The first step is to wash the mushrooms, which are notoriously dirty. It’s incredibly important to make sure you dry them completely, otherwise the mushroom will steam on the grill, and that’s not what we’re going for. Place the mushrooms on a plate gill-side up, and add balsamic vinegar (about 1 TBSP). Add a tiny drizzle of olive oil, oregano, salt, pepper, and garlic powder.
While the mushrooms are slightly “marinating,” cut an onion into slices. Add 1 tsp of olive oil to a pan, add onion slices, minced garlic, salt, and pepper. Saute on medium to medium high heat.
While the onions are sauteing, bring the mushrooms to the pre-heated grill and place them gill-side up. I had the heat about medium high. Close the lid and let them cook for about 5-8 minutes, depending on size. Once the mushrooms begin to shrink in size and get a bit of water pooling in the gills, it’s time to turn them over.
Flip over and cook for 3-5 minutes. Because of the olive oil, the grill may flame up, so be careful. The water that has welled up in the mushroom will release when you flip it, so be ready for quite a bit of steam/smoke. The scent from the BBQ made my neighbor ask what I was cooking. It was divine!
While all of this grilling goodness is going on, do not forget about your onions, or they may go from “sauteed” to “blackened,” as mine almost did:
Once you’ve removed the mushrooms from the grill, put them back on the plate gill-side up, and add some blue cheese crumbles. (You can add any crumbled cheese you like – goat cheese or feta would also be great).
You can pair the mushrooms with anything you’d like. Last night my parents made the BEST grilled shrimp, so I had four of those, along with some tomatoes to round out the meal and add some additional color to the plate.
Doesn’t this look delicious? The entire plate was 320 calories, 33 carbs, 12g fat, and 17g protein. To increase the protein without adding too many calories, I would have added more prawns, if I had them.
Side tip: if you grill jumbo prawns like this, it’s best to leave the shell on so that the shrimp remain moist and juicy. If you take the shells off before grilling, the shrimp will curl up and get really dry. Thanks, Rachael Ray for this great tip.
The mushroom tasted just like a steak, especially with the blue cheese and onions as topping. It was smokey, robust, and just so good. The nice thing is, it didn’t take long to make, but the outcome is incredibly impressive, even to your foodie friends. This recipe is definitely going into the rotation this summer.