March 24, 2011 No Comments

Grilled Mushroom Caps

Mushroom Caps On The Grill


At your next barbecue party serve this extremely simple healthy dish as a quick appetizer.  They will be gone in seconds!

Grilled Mushroom Caps


  • 14-16 ea. Large White or Crimini Mushrooms – stems removed (save stems for your next omelette!)
  • 1 TBS Olive Oil
  • 1 TBS Balsamic Vinegar
  • 1/4 tsp. fresh ground black pepper


Combine oil, vinegar and pepper and stir well.  Brush tops of mushroom with marinade.  Place  mushrooms upside down on medium heat grill, and lightly brush the tops with remainder of marinade.  Allow mushrooms to cook without disturbing so that mushroom juice/liquor begins to develop and pool inside the cap.  Continue to cook aprox 10-12 minutes, moving only slightly to prevent scorching.  When mushrooms have softened slightly and filled with juice, remove them to platter with tongs carefully so that juice does not spill.  Serve immediately and enjoy by drinking liquid first.

NUTRITION INFO: (Per Serving) Calories 56, Total Fat 3.8g, Sat Fat 0.5g, Cholest 0, Sodium 5.3mg, Carb. 3.8g, Fiber 0.7g, Sugars 2.1g, Protein 2.9g

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