Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
172
Calories
3g
Protein
14g
Fat
6g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium portobello mushroom caps
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar -- wine, or herbed vinegar is also fine
- 1 clove garlic -- minced
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
Directions
1
Preheat the broiler or prepare a charcoal grill, spraying the rack with non-stick pan spray.
2
Clean the mushrooms well and cut off the tough bottoms of the stems.
3
Combine the olive oil, vinegar, and garlic in a small bowl.
4
Brush all surfaces of the mushrooms with the mixture.
5
Allow to marinate at least 20 minutes.
6
Put the mushrooms on the prepared broiler pan or grill, stem sides up.
7
Broil or grill about 4 inches from the heat source until the mushrooms are tender, about 4 to 5 minutes on each side.
8
Sprinkle with salt and pepper.
Recipe sourced from
fandom