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Marinated portobello mushrooms with provolone

Serves 2

Medically reviewed on Nov 19, 2018

Dietitian 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.

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 Size1 mushroom
Calories112
Carbohydrate13 g
Cholesterol10 mg
Fiber1 g
Protein6 g
Sodium140 mg
Monounsaturated Fat1 g
Saturated Fat2 g
Total Fat4 g

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