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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 83 | ||
| Calories from Fat 62 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 412mg | 11% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.5g | ||
| Protein 2.2g | 4% | |
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Grilled Portabella Mushrooms
By: Mirj
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Easy, delicious and very steak-like. I've given options for either fresh or dried herbs, but these 'shrooms really shine with the fresh stuff!
SERVES 6
Ingredients
- 6 medium portabella mushrooms
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 2 garlic cloves, thinly sliced
- salt and pepper
Directions
1
Remove stems of mushrooms and wipe them with a damp cloth.2
Preheat the broiler or grill.3
Mix oil, vinegar, herbs and garlic in a bowl.4
Brush mushrooms with the mixture.5
Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Mushrooms
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > To Go... > Picnic
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Serah B.
On Jul 1, 2009
Yum! I used Pinot Grigio instead of vinegar. This was the first dish I made on my new grill, and it was sooooo good. Thanks!
From: UmmBinat
On May 30, 2009
These were OK but I was expecting better. I did use dry marjoram as I didnt have rosemary upon second look and I used fresh parsley instead of thyme out of preference. I broiled ours. We do love Portabella mushrooms in general. Maybe this time mine werent in the best shape. It was hard to tell when they were done because they look so dark on the bottom anyway (another time I would put them bottom up first to help with that) I dont think they should be covered at any time. I should try this again though I dont know if I will.
From: Pittsburgher
On Dec 8, 2004
Lovely accompaniement to a salad. Don't repeat my mistake - I used mushrooms of varying sizes and ended up with the smaller ones overdone, and larger ones still not fully done.
From: Michael Abley
On Aug 16, 2004
Mike in Virginia Tasty and quick. I added a little more garlic and some red wine but delicious with the original recipe
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