Portobello Mushroom Slices
Dec 6, 2006 12:58:01 GMT -8
Post by jjg on Dec 6, 2006 12:58:01 GMT -8
Portobello Mushroom Slices
These Portobello mushrooms - pan-grilled and tossed with a little balsamic vinegar and Parmesan cheese - are great with fresh French bread!
3 oz portobello mushroom slices (about 8 large slices)
1 tsp olive oil
Pinch salt (optional)
1/8 tsp black pepper
1 tsp balsamic vinegar
1 tsp grated Parmesan cheese
Spray a medium nonstick skillet with nonstick spray coating. Add the mushrooms to the skillet and brush with the oil, using a brush or your finger. Sprinkle with salt (if desired) and pepper.
Cook over medium to medium-high heat 6 to 7 minutes or until the mushrooms have exuded their juices, softened, and begun to brown.
Remove the pan from the heat. Stir in the vinegar and cheese and toss to coat the mushrooms. Serve at once. Makes 1 Serving.
Per Serving: 72 Cal; 6 gm Fat (2 mg Sat Fat); 4 gm Carb; 3 mg Chol; 46 mg Sodium; 3 gm Protein; 1 gm Dietary Fiber; 2 gm Sugars.
Dietary Exchanges: 1 Vegetable; 1 Fat.
These Portobello mushrooms - pan-grilled and tossed with a little balsamic vinegar and Parmesan cheese - are great with fresh French bread!
3 oz portobello mushroom slices (about 8 large slices)
1 tsp olive oil
Pinch salt (optional)
1/8 tsp black pepper
1 tsp balsamic vinegar
1 tsp grated Parmesan cheese
Spray a medium nonstick skillet with nonstick spray coating. Add the mushrooms to the skillet and brush with the oil, using a brush or your finger. Sprinkle with salt (if desired) and pepper.
Cook over medium to medium-high heat 6 to 7 minutes or until the mushrooms have exuded their juices, softened, and begun to brown.
Remove the pan from the heat. Stir in the vinegar and cheese and toss to coat the mushrooms. Serve at once. Makes 1 Serving.
Per Serving: 72 Cal; 6 gm Fat (2 mg Sat Fat); 4 gm Carb; 3 mg Chol; 46 mg Sodium; 3 gm Protein; 1 gm Dietary Fiber; 2 gm Sugars.
Dietary Exchanges: 1 Vegetable; 1 Fat.