Healthy Portobello Recipe Recipe

Name: Healthy Portobello Recipe Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 6 large portobello mushroom caps, gills removed; 1 medium zucchini, halved lengthwise; 1 small red bell pepper, quartered; 3 ears of corn, husked; 1/4 cup cider vinegar; 1 teaspoon smoked or hot paprika; 1/2 teaspoon kosher salt; 1 (10-ounce) package frozen baby lima beans, cooked according to package directions; 6 teaspoons your favorite BBQ sauce; 6 teaspoons toasted salted pumpkin seeds (optional)

Servings: persons

2 tablespoons canola oil
6 large portobello mushroom caps, gills removed
1 medium zucchini, halved lengthwise
1 small red bell pepper, quartered
3 ears of corn, husked
1/4 cup cider vinegar
1 teaspoon smoked or hot paprika
1/2 teaspoon kosher salt
1 (10-ounce) package frozen baby lima beans, cooked according to package directions
6 teaspoons your favorite BBQ sauce
6 teaspoons toasted salted pumpkin seeds (optional)

1
Preheat a grill to medium-high.
2
Brush the tops of the mushrooms caps and both sides of the zucchini and bell pepper pieces with oil.
3
Grill along with the corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini, and bell pepper and 8 to 10 minutes for the corn.
4
Whisk the vinegar, brown sugar, paprika, and half the salt in a large skillet.
5
Add the grilled mushroom caps and turn to coat.
6
Bring to a boil over medium heat.
7
Remove the pan from the heat and transfer the mushrooms to a cutting board.
8
Meanwhile, shave the corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces.
9
Add to the marinade in the pan along with the black beans, lima beans, and the remaining salt.
10
Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
11
Slice the mushroom caps and serve on top of the succotash.
12
Garnish with a spoonful of sauce and the optional pumpkin seeds.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 6 large portobello mushroom caps, gills removed, 1 medium zucchini, halved lengthwise, 1 small red bell pepper, quartered, and more.

Yes, Healthy Portobello Recipe Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!