Health Information Library

Marinated portobello mushrooms with provolone

November 19, 2016

Recipe

Portobello mushrooms are a good alternative to meat and hold up well when grilled.

Serves 2

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.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans 1/2 Sweets 2 Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 2 Nonstarchy vegetables Starches 1/2 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 Fats Fruits Protein and dairy 1/2 Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 112 Calories 13 g Total carbohydrate 10 mg Cholesterol 1 g Dietary fiber 1 g Monounsaturated fat Potassium 6 g Protein 2 g Saturated fat 1 mushroom Serving size 140 mg Sodium 4 g Total fat