Keto Grilled Portobello Mushrooms. A Greek Inspired Side! We’re big fans of Greek food. It’s full of exotic and hearty flavors that come largely from the spices and herbs they use in their cuisine. Adding flavor with very little (or zero) carbs is what we meant by using lots of herbs and spices. Rosemary, basil, parsley, and thyme are some of the quintessential herbs found in Greek cooking. For anyone on a keto diet actually, it sounds perfect.
A Delicious Keto Dish
We used some Greek-inspired herbs plus our favorite mushroom pairing – tarragon to start creating this delicious dish. French herb(Tarragon) that’s actually part of the sunflower family! Though you don’t want to overdo it, it’s got a distinctly sweet aroma and mild flavor, because it can take over the dish. A sprinkle is just enough.
The mushrooms are quickly grilled to cook them through after being seasoned and give that flavorful, nice char that comes with the grilling process. For a few mushrooms, if you don’t want to turn on your grill, you can easily just fry these mushrooms in a skillet on your stovetop or use an indoor grill- any cooking method will work!
You can easily make them into a full meal while our Keto grilled portobello mushrooms are designed to be a side dish. Between two pieces of keto bread, sandwich them and enjoy a vegetarian sandwich. Or, after chopping them up and mix them into your morning omelet (make a few extras to be sure you have some leftovers because they still taste great the next day!). Of course, straight off the grill, I enjoy just eating them. Those herbs really are addictive!
And Check out these great options just in case you’re looking for more hearty low-carb dinner sides!
Course Appetizer, Side Dish
Serves 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
- 2 tbsp olive oil
- 1/2 tsp rosemary
- 1/2 tsp tarragon
- 1/2 tsp basil
- 2 tbsp balsamic vinegar
- 1/2 tsp thyme
- (sliced about 1/2″ thick) 12 oz. portobello mushroom
- pink Himalayan sea salt
- After heating up your grill and whisk together your herbs, balsamic vinegar, and olive oil. To sprinkle, leave the salt to taste for the end.
- Onto both sides of your portobello slices, brush your herby balsamic olive oil using a pastry brush or silicone brush.
- On your grill, lay the slices down, and on both sides, cook for about 3-5 minutes.
- With a generous sprinkle of pink sea salt, serve.
MACROS PER SERVING:
7g of Fat
3g of Protein
2g of Net Carbs