Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories229.6 kcal (11%)
Total Fat20.8 g (30%)
Carbs6.7 g (3%)
Sugars1.8 g (2%)
Protein6.3 g (13%)
Sodium548.2 mg (27%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Cilantro-Lime Marinade
2 TbspLime Juice
freshly squeezed
2 TbspOlive Oil
2 clovesGarlic
minced
½ tspCumin
ground
½ tspChili Powder
1 TbspCilantro
finely chopped
¼ tspSalt
Black Pepper
Mushroom toppings
Instructions
Step 1
Preheat grill to medium-high heat (approx. 400°F).
Step 2
Clean: Wipe caps with a damp paper towel. Never submerge them in water, as mushrooms absorb liquid like sponges.
Step 3
Prep: Gently snap off the stem. Use a spoon to gently scrape out the dark underside gills to prevent a bitter flavor and dark, muddy liquid during cooking.
Step 4
Whisk: Combine all marinade ingredients in a small bowl.
Step 5
Apply: Brush generously over both sides of the cleaned, gilled portobello caps.
Step 6
Rest: Let sit at room temperature for 10 to 15 minutes before cooking (avoid marinating longer, as the acid in the lime juice will soften the mushrooms too much)
Step 7
Grill cap-side down for 5 minutes with the lid closed.
Step 8
Flip and grill gill-side down for another 3–5 minutes until grill marks form and caps are tender.
Step 9
Melt Cheese: Spoon the Mexican cheese blend directly into the caps and cover for 1-3 minutes until melted.
Step 10
Top with cold pico de gallo right and jalapeño slices before serving. Could also drizzle with Roasted Poblano cream sauce and cotija cheese
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