Grilled Portobello with Mashed Potatoes and Green Beans

Makes 4 servings

For the Grilled Portobellos

4 large portobello mushrooms

1 teaspoon olive oil

Pinch of salt


For the mashed Potatoes

6 large potatoes, scrubbed or peeled, and chopped

3 – 4 garlic cloves, minced

1 ½ teaspoon olive oil

½ cup non-dairy milk

2 tablespoons coconut oil (optional)

2 tablespoons nutritional yeast (optional)

Pinch sea salt


For the Green Beans

2 Cups Green Beans, cut into 1-inch pieces

2 – 3 teaspoons coconut oil

Pinch sea salt

 1 – 2 tablespoons nutritional yeast (optional)


To Make the Grilled Portobellos

  • Preheat the grill to medium, or the oven to 350°F
  • Take the stems out of the mushrooms. Wipe the caps clean with a damp paper towel, then dry them.
  • Spray the caps with a bit of olive oil, or put some oil in your hand and rub it over the mushrooms. Rub the oil onto the top and bottom of each mushroom, then sprinkle them with a bit of salt on top and bottom.
  • Put them bottom side facing up on a baking sheet in the oven, or straight on the grill. They’ll take about 30 minutes in the oven, or 20 minutes on the grill. Wail until they’re soft and wrinkling around the edges. If you keep them bottom up, all the delicious mushroom juice will pool in the cap. Then at the very end, you can flip them over to drain the juice. If you like it, you can drizzle it over the mashed potatoes.

To Make the Mashed Potatoes

  • Boil the chopped potatoes in lightly salted water for about 20 minutes, until soft.
  • While they’re cooking, sauté the garlic in the olive oil, or bake them whole in a 350°F oven for 10 minutes, then squeeze out the flesh.
  • Drain the potatoes, reserving about ½ cup water to mash them
  • In a large bowl, mash the potatoes with a little bit of the reserved water, the cooked garlic, milk, coconut oil (if using), nutritional yeast (if using), and salt to taste. Add more water, a little at a time, if needed, to get the texture you want. If you use an immersion blender or beater to puree them, you’ll have some extra-creamy potatoes.

To Make the Green Beans

  • Heat a medium pot with a small amount of water to boil, then steam the green beans by either putting them directly in the pot or in a steaming basket.
  • Once they’re slightly soft and vibrantly green, 7 – 8 minutes, take them off the heat and toss them with oil, salt, and nutritional yeast (if using)


Make ahead:

Roast whole garlic bulbs baking dish and freeze, then keep in airtight bags or containers. You’ll have them on hand for adding to hummus or pureed soups, or anything that could use a sweet and savory flavor boost.


Per Serving:

Calories: 263; Total fat:7g; Carbs 43g; Fiber: 7g; Protein:8g