Marinated portobello mushrooms with provolone - Mayo Clinic

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Marinated portobello mushrooms with provolone

Print Products and services By Mayo Clinic Staff

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.

Number of servings

Serves 2 Low Sodium

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 size 1 mushroom

Calories 112Total fat 4 gSaturated fat 2 gTrans fat TraceMonounsaturated fat 1 gCholesterol 10 mgSodium 140 mgTotal carbohydrate 13 gDietary fiber 1 gTotal sugars 11 gAdded sugars 4 gProtein 6 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 2 Fats 1 Sweets 1/2

Diabetes Meal Plan Choices

Sweets, desserts and other carbohydrates 1/2 Nonstarchy vegetables 2 Fats 1

DASH Eating Plan Servings

Vegetables 2 Fats and oils 1 Sweets 1/2 DASH diet: Recommended servings Sample DASH menus ShareTweet Nov. 19, 2016

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Marinated portobello mushrooms with provolone Mayo Clinic