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.
|Serving size: 1 mushroom|
|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|