Lime and Cilantro Marinated Portobellos

  • Yield: 2 servings


1tablespoon extra virgin olive oil
Juice of 1/2 lime
1 garlic clove, minced
1tablespoon minced cilantro (8 to 10 sprigs)
1/2teaspoon fresh-ground black pepper
1/4cup 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.

Nutritional Info *per serving

  • Calories 58
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 3mg
  • Carbohydrate 2g
  • Protein .68g