The Portobello Mushroom–Meaty Goodness

3 Aug

I love all mushrooms, but I heart the Portobello mushroom the most. It’s the vegetarian equivalent of a hamburger. It’s thick, rich and delicious. You can cook it on the grill or in a pan. Keep it simple with just some olive oil and herbes de provence  or you can slice it, dice it and dress it up all nice and pretty.

Last night I made the best recipe I have ever tasted… 

The recipe comes courtesy of the Mayo Clinic’s website. It’s the first one I tried from them, but now I am anxious to dig into some others. I made this on the grill (wrapped it in foil). I am sure this is simply divine with provolone, but I didn’t have any of that in the house last night so I made it with a slice of mozzarella. Yum. Yum. Yum.

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 Cholesterol 10 mg
Protein 6 g Sodium 138 mg
Carbohydrate 10 g Fiber 1 g
Total fat 4 g Potassium 465 mg
Saturated fat 2 g Calcium 114 mg
Monounsaturated fat 1 g    
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