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Henry Meer's Grilled Portobello Mushrooms

Henry Meer's Grilled Portobello Mushrooms


  • 8 medium portobello mushrooms
  • 1 tablespoon olive oil
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons aged balsamic vinegar
  • 2 bunches arugula
  • Salt
  • Pepper


  1. Stem and grill mushrooms by removing dark vents on the underside of mushroom caps to reveal white meat. Peel caps using a paring knife to remove the paper-thin, dark exterior.
  2. Brush mushrooms lightly with olive oil and grill both sides until brown, about 5 minutes per side.
  3. Place 2 mushrooms on each plate and drizzle with extra-virgin olive oil and balsamic vinegar. Top portobellos with arugula salad, and season with salt and pepper to taste.


  • Nutritional information includes 1/8 teaspoon added salt per serving.

Nutrition Information

Per serving: 92 kcal cal., 6 g fat (1 g sat. fat), 309 mg sodium, 2 g fiber, 5 g sugar, 4 g pro., 22 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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