Grilled Portobello Stack
Savory grilled portobellos layered with roasted peppers, sweet onions, and creamy garlic aioli — finished with fresh herbs and microgreens for a delicious, elegant side.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 4 Cloves Garlic, minced
- 1 tbsp. Fresh Thyme Leaves, minced
- 1 tbsp. Fresh Tarragon, minced
- 1½ tsp. Fresh Rosemary, minced
- ½ tsp. Crushed Red Pepper Flakes
- 1 tsp. Salt
- ½ tsp. Freshly Ground Black Pepper
- 4 Portobello Mushroom Caps
- ¼ cup + 2 tsp. Olive Oil
- 2 Roasted Bell Peppers (Jarred)
- 1 Red Onion, sliced
- ½ Cup Garlic Aioli
- 1 Cup Microgreens
Preparation
Step 1
In a small bowl, combine garlic, thyme, tarragon, rosemary, red pepper flakes, salt, black pepper, and ¼ cup olive oil to make a marinade.
Step 2
Brush the marinade evenly over both sides of the mushroom caps. Let sit for 10–15 minutes.
Step 3
Heat a grill or grill pan to medium heat. Grill mushrooms for 4–5 minutes per side until tender and lightly charred.
Step 4
In a skillet, heat 2 tsp. olive oil and sauté the red onion until soft and golden.
Step 5
Layer grilled mushrooms with roasted bell peppers, caramelized onion, and a spoonful of garlic aioli between each.
Step 6
Top with fresh microgreens and drizzle lightly with olive oil before serving. Enjoy!
