Portobellos · olive oil · butter · herbs
Grill — Medium
These overgrown ‘shrooms make a meaty, earthy, super simple side. Start with portobello caps, wiped clean, and sliced into 1⁄3 inch wide pieces. Brush both sides with olive oil, season, and grill over medium heat for 10 minutes (or pop them under the broiler). Turn the pieces over, and continue cooking for about 10 minutes, or until mushrooms are tender. Serve with a drizzle of melted butter and a sprinkle of fresh herbs. Be one with the earth.
(When in doubt, add butter and/or salt.)
~2g net carbs per cup of raw portobellos