Vegan Grilled Portobello Mushrooms

These are great to make a burger out of or eat them plain. Add different vegetables to the center and have a complete dish.

  • Portobello mushrooms, stems removed, wiped clean with a wet cloth or paper towel
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • Fresh parsley, chopped
  • ½-1 teaspoon Mexican oregano (optional)

Combine olive oil, garlic, parsley and Mexican oregano. Brush over mushrooms. Grill for about 8-10 minutes per side until they are soft to the touch. Slice, add salt and pepper and pour remaining olive oil over.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.