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Barbecue Portobellos
with lemon and dill potatoes / garden salad

Active: 35 min Total: 35 min

We didn't want vegetarians to miss out on this iconic summer meal, so we're using portobello mushrooms brushed with barbecue sauce to serve alongside two summery salads. Depending on where you live, you might have strong opinions about your barbecue sauce, so use your favorite here!

Tags

Ingredients

Servings:
4
Metric
Barbecue Portobellos:
  • Mushrooms, portobellos - 4, stems removed
  • Barbecue sauce, plus extra for serving - 6 Tbsp (use your favorite brand)
Creamy Lemon Dressing (for potatoes and salad):
  • Mayonnaise - 2 Tbsp
  • Vinegar, white wine - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 5 Tbsp
Lemon and Dill Potato Salad:
  • Potatoes, baby or new - 1 lb, look for the smallest potatoes you can find for faster cooking
  • Dill, fresh - 2 tsp, chopped
  • Creamy lemon dressing (ingredients listed separately) - ~1/3 cup
Garden Salad:
  • Tomatoes, roma - 3, diced
  • Cucumbers - 8 oz, chopped
  • Lettuce, romaine - 2 hearts, chopped
  • Creamy lemon dressing (ingredients listed separately) - ~1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are fork-tender, 15 to 20 minutes (depending on the size of potatoes). Drain and rinse under cool water. (Can be done up to 4 days ahead)
  2. Make creamy lemon dressing - Whisk together mayonnaise, vinegar, lemon juice, mustard and honey. Add olive oil while whisking. (Can be done up to 3 days ahead)
  3. Mushrooms - Remove stems. (Can be done up to 3 days ahead)
  4. Tomatoes / Cucumbers / Lettuce - Prep as directed and combine. (Can be done 1 day ahead)

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Make

  1. If cooking on grill: Heat grill to 450F / 232C degrees. Clean grates and brush with some cooking oil. Brush portobellos with some oil and sprinkle with some salt and pepper. Grill mushrooms on both sides until tender, 8 to 10 minutes total. During the last few minutes of cooking, generously brush mushrooms on both sides with barbecue sauce, repeating several times.
  2. If cooking in oven: Turn on the oven’s broiler . Place portobellos on a sheet pan. Brush with some oil and sprinkle with some salt and pepper. Broil mushrooms on both sides until tender, 6 to 8 minutes total. During the last few minutes of cooking, generously brush mushrooms on both sides with barbecue sauce, repeating several times.
  3. While mushrooms cook, quarter boiled potatoes and chop dill. Combine potatoes, dill and half the dressing (portion for the potato salad). Season with some salt and pepper.
  4. Toss tomatoes, cucumbers and lettuce with remaining half the dressing (portion for the garden salad) just before serving.
  5. Serve barbecue mushrooms with potatoes and garden salad. Serve with extra barbecue sauce on the side for dipping. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (93)
Gluten-free (3)
Paleo (9)
Vegetarian (7)

26 reviews

Was delicious last time, was equally delicious this time.

By: Jenna
Posted: Jul 31, 2017
Diet: Original
0 Helpful

Took this as a template and used each component to cook down my pantry. Rosemary is an excellent substitute for the dill, and I used Sherry vinegar instead of red wine. It all turned out fabulous.

By: Austen
Posted: Jul 24, 2017
Diet: Original
0 Helpful

So good, we really enjoyed! Used bone-in skin on chicken thights, and the steamable potatoes in the microwavable bag which made this super quick and easy to do. Hubby and I agreed we need to make this more often!

By: Tami
Posted: Jul 24, 2017
Diet: Original
0 Helpful

Chicken was great. I'm not a big fan of dill, so halved it in the potatoes, meh. Dressing was good.

By: Carolyn
Posted: Jul 24, 2017
Diet: Paleo
0 Helpful

Really delicious, simple family meal! I love the potato salad. I will use that recipe a lot.

By: Caroline
Posted: Jul 19, 2017
Diet: Original
0 Helpful

I "roasted" the potatoes in olive oil in a skillet on the grill.,made the "dressing" and served it on the side as a dip - with added garlic.

By: Hafina
Posted: Jul 14, 2017
Diet: Vegetarian
0 Helpful