Spanish · Dinner
Grilled Mushrooms with Garlic
Whole cremini mushrooms marinated in olive oil, garlic and parsley, then charred on a hot grill until browned and tender. Finished with lemon juice and flaky salt, this Spanish-style tapas plate leans on smoky char and garlicky oil, served warm.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
267Calories
5.8gProtein
18.5gFat
21.8gCarbs
3.2gSugar
4.3gFiber
628mgSodium
0mgChol
2.6gSat Fat
680mgPotassium
48mgCalcium
1.8mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-carb
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim the stems from the mushrooms, wipe caps clean with a damp cloth, mince the garlic, and chop the parsley.
2
Marinate
Toss the mushrooms with olive oil, minced garlic, half the parsley, salt, and pepper. Let sit 20 minutes at room temperature.
3
Grill
Place mushrooms directly on a grill grate over high heat. Char 8 to 10 minutes, turning occasionally, until deeply browned with grill marks and tender when pierced with a fork.
4
Plate
Transfer to a plate, squeeze lemon juice over warm mushrooms, scatter remaining parsley on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cremini mushrooms, left whole, stems trimmed
- 44 tablespoons (60ml) olive oil
- 6 cloves6 cloves garlic
- 22 tablespoon parsley
- 11 lemon
- 1/21/2 teaspoon salt
- 1/41/4 teaspoon black pepper
