Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Garlicky Grilled Portobellos with Breadcrumbs

Scott Phillips

Servings: 2 as a main course or 4 as an appetizer

Toasted breadcrumbs and a lemon-garlic dressing make a flavorful topping for meaty grilled portobellos. Serve as an appetizer or vegetarian main course with a salad.

Ingredients

  • 4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
  • 1/4 cup extra-virgin olive oil; more for brushing
  • Kosher salt and freshly ground black pepper
  • 1/2 cup very coarse fresh breadcrumbs
  • 1-1/2 Tbs. minced garlic
  • 2 Tbs. dry white wine
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • Pinch of crushed red pepper flakes

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 180
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 3

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
  • Position a rack in the upper third of the oven and heat the oven to 350°F.
  • Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more.
  • In a small bowl, toss the breadcrumbs with 1 Tbs. of the oil; transfer to a small rimmed baking sheet and bake, stirring occasionally, until golden, about 7 minutes.
  • In an 8-inch skillet, heat the remaining 3 Tbs. of the oil over medium-low heat. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes.
  • Add the wine and lemon juice and simmer vigorously over medium heat for 1 minute. Off the heat, stir in the parsley, red pepper flakes, and 1/2 tsp. salt.
  • Arrange the portobellos gill side up on a plate. Drizzle with the dressing, sprinkle with the breadcrumbs, and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks