Dietitian's tip: When cleaning mushrooms, don't immerse them in water because they'll soak up the water like a sponge. Instead, wipe the mushrooms clean with a damp cloth or sturdy paper towel.
- 2 portobello mushrooms, stemmed and wiped clean
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon dried rosemary
- 1 teaspoon minced garlic
- 1/4 cup grated (1 ounce) provolone cheese
Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless (gill) side up.
In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.
Broil (grill) the mushrooms, turning once, until they're tender, about 4 minutes on each side. Sprinkle grated cheese over each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.
Nutritional analysis per serving
|Serving size: 1 mushroom|
|Total fat||4 g||Total carbohydrate||10 g|
|Saturated fat||2 g||Dietary fiber||1 g|
|Monounsaturated fat||1 g||Protein||6 g|
|Protein and dairy||1/2|
|Meat and meat substitutes||1/2|
|Dairy foods (low-fat or fat-free)||1/2|
- Recipe analysis: Nutritionist Pro, Axxya Systems, 2007 — analysis done December 30, 2010. Jennifer Nelson