Grilling portabellos with a simple marinade, some garlic and herbs produces a meaty meal that should satisfy a craving for steak.
- 4 large Portabello mushrooms
- 2 cloves garlic, sliced into very thin slivers
- 1 tsp. fresh rosemary or 1/2 tsp. dried, (optional)
- 1 tsp. fresh thyme or 1/2 tsp. dried, (optional )
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic or red wine vinegar
- Salt and freshly ground black pepper, to taste
Preheat broiler or grill.
Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.
In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture.Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.
Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns.
Makes 4 servings.
Per serving: 94 calories, 7 g. total fat (1 g. saturated fat), 6 g. carbohydrate,
2 g. protein, 1 g. dietary fiber, 8 mg. sodium.
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