Grilled Portobello with Salad and Cheese for a Light Lunch

Grilled Portobello mushroom with a special salad and cheese is a very simple recipe for any diet, especially a vegetarian, gluten-free diet.

This portobello recipe in rich is fiber and calcium and it’s low-calorie at the same time.

Nutritious values (per serving)

  • Calories: 309
  • Protein: 15 g
  • Fat: 20 g
  • Carbohydrates: 25 g
  • Sodium: 735 mg
  • Potassium: 841 mg
  • Cholesterol: 31 mg
  • Calcium: 214 mg
  • Iron: 2 mg
  • Vitamin A: 31%
  • Vitamin C: 107%
  • Servings: 4
  • Preparation: 45 minutes


  • 1/4 cup of lemon juice
  • 3 tablespoons of extra-virgin olive oil
  • 1/4 cup of chopped fresh dill
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 4 Portobello mushrooms
  • 425g of canned white beans, rinsed and drained
  • 2 small bell peppers, chopped in four and unseeded
  • 1 red onion, sliced
  • 1 zucchini sliced diagonally
  • 1 cup Fontina cheese


  • Pre-heat a grill to medium heat
  • Add the lemon juice, dill, garlic, salt and pepper to a bowl and mix. Add mushroom caps to the mix until well dipped, then set aside in a different bowl. Add beans to the mix bowl and mix until well-dipped.
  • Put the mushrooms top-side down on the grill next to the peppers, onions and zucchini. Grill the vegetables until they char on either side and soften (about 6 minutes total) and the mushrooms for 8 minutes, turning once top side up, and once again back to top side down. Fill each mushroom with 1/4 cup cheese and leave on the grill another minute until the cheese is melted.
  • Chop the peppers, onions and zucchini and add the bean bowl and mix well. Serve each mushroom hot with about a cup of the special salad.



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