Ingredients:

• 2 medium portobello mushrooms, stems removed
• 1/4 cup of low protein breadcrumbs
• 1 clove of garlic, diced
• Zest of 1/2 lemon
• 1 Tbsp olive oil
• 1 tsp chopped parsley 
• Salt and pepper

For the lemon and rosemary oil:

• Zest of 1/2 lemon
• 1 Tbsp lemon juice
• 2 Tbsp extra virgin olive oil
• 1 small sprig (or 1 tsp) of rosemary, finely chopped
• Salt and pepper

Method:

1. Preheat the grill to a moderate temperature. 
2. Brush the mushrooms on both sides with a little olive oil and season with salt and pepper.
3. Place the low protein breadcrumbs, garlic, lemon zest and parsley in a bowl with a little seasoning. Add in the remaining olive oil and spoon the mixture into the mushrooms.
4. Grill the mushrooms for 6–7 minutes, or until just cooked through.
5. Meanwhile, make the lemon and rosemary oil by mixing all of the ingredients together.
6. Drizzle each mushroom with the lemon dressing and serve with a green salad.

Serves 2