Portobello Mushroom Caps and Veggies
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
portobello mushroom caps
5.30 oz
Red Bell Pepper
5.30 oz
yellow bell pepper
7.06 oz
zucchini
3.53 oz
red onion
2 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
Directions
Step 1
Preheat the grill to medium heat.
Step 2
Clean the Portobello mushroom caps and remove the stems.
Step 3
In a bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and black pepper.
Step 4
Brush the mushroom caps with the mixture and let them marinate for 10 minutes.
Step 5
Meanwhile, slice the bell peppers, zucchini, and red onion into thin strips.
Step 6
Grill the mushroom caps for 5 minutes on each side.
Step 7
In a grill basket, cook the sliced vegetables for 5-7 minutes until tender.
Step 8
Serve the grilled mushroom caps topped with the grilled vegetables.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 4.41 mg | 4.9% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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