These basic but meaty, zippy, umami, a touch salty and deeply savory grilled portobello mushrooms are the perfect stand-in for meat as a main dish; a complimentary accent to serve alongside a grill-crusted rib eye; or a keto, Primal/paleo and Whole30 bun substitute for a garlic aioli burger, pulled chicken slider, or salmon cakes. Seasoned simply with Primal Kitchen Steak Sauce—a no soy, no sugar, gluten-free sauce punctuated with vinegar, tamarind, garlic, orange juice, ginger, mustard and underutilized spices like cloves, allspice and celery seed—you may need to suspend your disbelief that a steak sauce can be vegan. Never mind the oxymoron; you can use this complex sauce to add instant interest to any vegetable, tuber, or meat. 

3-Ingredient Grilled Portobello Mushrooms

Time: 16 minutes

Servings: 2

Ingredients

• 4 portobello mushrooms
• Primal Kitchen Steak Sauce
• 1 teaspoon parsley, chopped

Instructions

• Clean mushrooms and remove stems, if desired.
• Heat a grill to high and brush grill grate with an oiled towel, or spray grate with Primal Kitchen Avocado Oil Spray.

• Brush both sides of each mushroom cap with Primal Kitchen Steak Sauce.
• Cook mushrooms for 5-7 minutes per side; turn over and cook for 5-7 minutes on the other side.

• Remove mushrooms from grill and place on large plate or platter.
• Sprinkle fresh chopped parsley on top, and serve.

Nutritional Info (per serving, 2 mushroom caps):

Calories: 62

Carbs: 8.2 grams

Net Carbs: 6.1 grams

Fat: 0 grams

Protein: 6 grams

Nutritional information calculated using Cronometer. 

You might like to these other plant-based recipes:

• Grilled Broccoli
• Cauliflower Gnocchi 
• Dreamy Italian Cauliflower Wings
• Sage Roasted Broccoli 
• Primal Burger 
• Savory Vegan Veggie Medley