By Mayo Clinic Staff
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.
Number of servings
Serves 2
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Meatless
- Gluten-free
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
Heat 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-side (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.
Nutritional analysis per serving
Serving size: 1 mushroom
- Calories 112
- Total fat 4 g
- Saturated fat 2 g
- Trans fat Trace
- Monounsaturated fat 1 g
- Cholesterol 10 mg
- Sodium 140 mg
- Total carbohydrate 13 g
- Dietary fiber 1 g
- Total sugars 11 g
- Added sugars 4 g
- Protein 6 g
- Vegetables 2
- Fats 1
- Sweets 1/2
- Sweets, desserts and other carbohydrates 1/2
- Nonstarchy vegetables 2
- Fats 1
- Vegetables 2
- Fats and oils 1
- Sweets 1/2
Nov. 19, 2016Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/marinated-portobello-mushrooms-with-provolone/rcp-20049812