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Recipe: Marinated portobello mushrooms with provolone
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00541
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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.
Serves 2
Ingredients
- 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
Directions
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 | |||
| Calories | 100 | Sodium | 138 mg |
| Total fat | 4 g | Total carbohydrate | 10 g |
| Saturated fat | 2 g | Dietary fiber | 1 g |
| Monounsaturated fat | 1 g | Protein | 6 g |
| Cholesterol | 10 mg | ||
- Recipe analysis: Nutritionist Pro, Axxya Systems, 2007 — analysis done December 30, 2010. Jennifer Nelson
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