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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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	763.1 grams (763.1g)

Amount per serving	% Daily Value*
Calories	1184

Total Fat 87.00g	112%
Saturated Fat 27.10g	136%
Polyunsaturated Fat 10.00g
Cholesterol 189mg	63%
Sodium 4082mg	177%
Total Carbohydrate 49.30g	18%
Dietary Fiber 11.70g	42%
Total Sugars 31.10g
Protein 59.00g	118%

Vitamin D 56IU	278%
Calcium 396mg	30%
Iron 6mg	32%
Potassium 2926mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 19.4%

Carbs: 16.2%