Mushroom Salami Grill
Elevate your next grilling session with this irresistibly smoky and savory Mushroom Salami Grill recipe! Large, juicy Portobello mushroom caps serve as the perfect base, filled with crispy, flavorful slices of salami and finished with a drizzle of fragrant garlic-rosemary olive oil and tangy balsamic glaze. Optional Parmesan cheese adds a layer of richness, while fresh arugula garnish provides a peppery contrast to balance every bite. With just 15 minutes of prep and minimal cooking time, this crowd-pleaser is as quick as it is delicious! Whether you're hosting a summer barbecue or craving a hearty, low-carb dish, this mushroom grill is sure to satisfy with its earthy flavors and gourmet flair. Perfect for sharing and packed with bold ingredients, it’s a must-try for grill enthusiasts and foodies alike.
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Ingredients
- 4 large caps Portobello mushrooms
- 150 grams Salami
- 2 tablespoons Olive oil
- 2 medium, minced Garlic cloves
- 2 teaspoons, finely chopped Fresh rosemary
- 0.5 teaspoons Salt
- 0.5 teaspoons, freshly ground Black pepper
- 2 tablespoons Balsamic glaze
- 30 grams, grated (optional) Parmesan cheese
- 1 cup, for garnish Arugula leaves
Directions
Step 1
Clean the Portobello mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon for a smoother filling surface.
Step 2
Preheat a grill pan or outdoor grill to medium heat.
Step 3
In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and black pepper.
Step 4
Brush the mushroom caps lightly with the olive oil mixture on both sides. Reserve a small amount of the oil mixture for later.
Step 5
Place the mushrooms on the preheated grill, cap side down, and grill for 5 minutes.
Step 6
Flip the mushrooms and grill the underside for another 5 minutes. While grilling, add the salami slices to the grill, cooking for 1-2 minutes on each side until slightly crisped.
Step 7
Remove the mushrooms and salami from the grill. Carefully layer 2-3 salami slices inside each mushroom cap.
Step 8
Drizzle the reserved olive oil mixture and balsamic glaze over the filled mushrooms.
Step 9
Optionally, sprinkle with grated Parmesan cheese for added flavor.
Step 10
Return the filled mushrooms to the grill for an additional 3 minutes to warm through and melt the cheese if added.
Step 11
Transfer the grilled Mushroom Salami Grill to a serving platter. Garnish with fresh arugula leaves for a peppery contrast.
Step 12
Serve immediately and enjoy this smoky, earthy, and savory delight!
Nutrition Facts
| Serving size | (763.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1184.1 |
| Total Fat 87.0g | 0% |
| Saturated Fat 27.1g | 0% |
| Polyunsaturated Fat 10.0g | |
| Cholesterol 188.7mg | 0% |
| Sodium 4081.9mg | 0% |
| Total Carbohydrate 49.3g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 31.1g | |
| Protein 59.0g | 0% |
| Vitamin D 55.5IU | 0% |
| Calcium 395.9mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 2925.6mg | 0% |
Source of Calories