Mayo Clinic Health Library

Recipe: Marinated portobello mushrooms with provolone

Updated: 01-12-2011

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.

Ingredients

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

Directions

Preheat 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 (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 and serve immediately.

Nutritional Analysis per serving
  • Calories: 100
  • Total carbohydrate: 10 g
  • Cholesterol: 10 mg
  • Dietary fiber: 1 g
  • Monounsaturated fat: 1 g
  • Protein: 6 g
  • Saturated fat: 2 g
  • Sodium: 138 mg
  • Total fat: 4 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

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