Lime and Cilantro Marinated Portobellos

  • Yield 2 servings

Portobello mushrooms have become so popular you can find them in most supermarket produce sections.


1 tablespoon extra virgin olive oil
Juice of 1/2 lime
1 garlic clove, minced
1 tablespoon minced cilantro (8 to 10 sprigs)
1/2 teaspoon fresh-ground black pepper
1/4 cup dry white wine or vegetable broth
2 (6-inch) portobello mushroom caps


  1. Combine all ingredients except mushroom caps in a zip-top plastic bag and mix well. Add mushroom caps, toss to coat and then let marinate at least 30 minutes. Remove mushroom caps from marinade and place on a broiler pan and broil about 4 inches from the heating element 5 minutes on each side. Alternatively, heat on a charcoal or gas grill. Brush grill rack with oil and place over hot fire. Grill mushroom caps 4 to 6 minutes per side, brushing periodically with marinade.



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