Marinated portobello mushrooms with provolone
Updated: 2016-11-19
Portobello mushrooms are a good alternative to meat and hold up well when grilled.
Serves 2
- 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
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
Calories: 112
Total carbohydrate: 13 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 6 g
Saturated fat:
Serving size: 1 mushroom
Sodium:
Total fat: 4 g