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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.


  • 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


  • 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.


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