4 large Portobello mushroom caps
1/4 cup lemon juice
1/4 cup olive oil
2 garlic gloves, minced
1 tablespoon of fresh thyme
Salt and pepper to taste
Marinade caps for about 30 minutes before grilling.
Combine lemon juice, olive oil, garlic, thyme, salt and pepper. Place the mushroom caps on the lemon juice marinade for 30 minutes, turning after 15. Grill on medium heat until tender. (Mine took about seven minutes to grill turning once to heat both sides.)
Serve on a skinny bun with sliced onion, Dijon mustard and kosher dill pickle.
Skinny buns are a good source of whole grains and are low in calories.
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