Vegan Grilling Mushroom Blend (Portobello, Shiitake, Oyster) with Bell Peppers and Oregano
🌱 100% Plant-Based
Cook Time: 5-7 min
Total Time: ~17 min
Temperature: 400°F
Protein: 5g per cup
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 8 oz (225g) mixed mushrooms, sliced mushroom blend (portobello, shiitake, oyster)
- 2 cups bell peppers, prepped
- 1 teaspoon dried oregano
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Wipe clean with damp cloth, don't wash. Slice or leave whole for caps.
- Season: Toss mushroom blend (portobello, shiitake, oyster) with 1 teaspoon dried oregano, salt, and pepper.
- Prep vegetables: Wash and cut bell peppers into even pieces for uniform cooking.
- Heat: Set to 400°F. Add 1 tablespoon oil.
- Cook protein: Add mushroom blend (portobello, shiitake, oyster) and cook for 5-7 minutes. Portobello caps whole, brush with balsamic and oil
- Add vegetables: Add bell peppers and cook until tender-crisp, about 5-8 minutes.
- Season: Add during cooking. Taste and adjust salt and oregano.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 5g per cup from mushroom blend (portobello, shiitake, oyster)
- Fiber: High — from both mushroom blend (portobello, shiitake, oyster) and bell peppers
- Diet: 100% plant-based, vegan, dairy-free
- Category: Mushroom
Tips for Best Results
- Portobello caps whole, brush with balsamic and oil
- Oregano tip: Add during cooking.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 400°F.