Lemon & Rosemary Grilled Portobello Mushrooms

Grilled portobello mushrooms on a plate

Lemon & Rosemary Grilled Portobello Mushrooms

Mushrooms are popular all over Italy. Try experimenting with different fillings such as chili, parsley and roasted red peppers.

Featured in our Italian Inspired Cookbook.

Makes2 servings


  • 2 medium portobello mushrooms (168 g), stems removed
  • 1 Tbsp olive oil, divided
  • Salt and pepper, to taste
  • ½ cup low protein breadcrumbs
  • 1 clove garlic, diced
  • Zest of ½ lemon
  • 1 tsp fresh parsley, chopped

Lemon and Rosemary Dressing

  • Zest of ½ lemon
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil, extra virgin
  • 1 tsp rosemary, finely chopped
  • Salt and pepper, to taste


  • Preheat the grill to a moderate temperature. 
  • Brush the mushrooms on both sides with a little olive oil and season with a pinch of salt and pepper.
  • Place the low protein breadcrumbs, garlic, lemon zest and parsley in a bowl with a little salt and pepper. Add in the remaining olive oil and spoon the mixture into the mushrooms.
  • Grill the mushrooms for 6–7 minutes, or until just cooked through.
  • Meanwhile, make the lemon and rosemary dressing by mixing all of the ingredients together.
  • Drizzle each mushroom with the lemon dressing. Serve with a green salad.

Nutrition Per Serving

Serving size: ½ of recipe
Calories: 265
Protein: 2.3 g
Phenylalanine: 87 mg
Leucine: 144 mg
Tyrosine: 25 mg

Nutrition Per Recipe

Makes: 2 servings
Calories: 530
Protein: 4.5 g
Phenylalanine: 173 mg
Leucine: 287 mg
Tyrosine: 49 mg
Tried this recipe?Let us know how it was!

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