Suitable for days 1-10 of the Standard Process Purification Program.

When vegetables are pretty much all you can eat, you start to look for new veggies and new ways to serve them.  I have had portobellas in or on things, but never grilled a cap.  I used this recipe, but scaled it back for just one mushroom. 

I cooked it on my Foreman Grill, and instead of oiling the grill, I brushed some of the oil mixture on the top before I turned the cap over and put the rest of it on the gill side. It was delicious and satisfying!  I’m hooked.


  • 1/2 cup finely chopped red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 portobello mushroom caps


  1. Preheat grill for medium heat.
  2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.