In the summer, one of my favorite meatless meals is hearty grilled portabella mushrooms. Usually I just toss them in some olive oil, balsamic, salt, and pepper but lately I have been adding lot of spices to mix things up and these blackened portabellas are just so delicious. To balance out the spice, I like to serve them with a quick homemade garlic yogurt sauce. They are delicious on their own, served with some rice or quinoa, as a burger, or sliced up as mushroom tacos.
Grilled Blackened Portabella Mushrooms with Garlic Yogurt
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- 8 U portabella mushrooms
- 4 tsp. olive oil
- 4 tsp. blackening season (more to taste)
- 1 tsp. garlic, minced
- 1/2 tsp kosher salt
- 1 cup plain lowfat yogurt (not fat free)
- 1 tbsp. lemon juice
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Meanwhile mash the garlic and salt together using a mortar and pestle or the back of a kitchen knife to form a paste. Add that to the yogurt along with the lemon juice. Place in the fridge until you are ready to eat. You can make this in advance for a deeper flavor and also can add your favorite fresh herbs.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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