Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
253
Calories
12g
Protein
21g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 3 ounces portobello mushroom slices (about 8 large slices)
- 1 teaspoon olive oil
- 1 pinch salt
- ⅛ teaspoon freshly-ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon grated romano or Parmesan cheese
Directions
1
Spray a medium nonstick skillet with nonstick spray coating.
2
Add the mushrooms to the skillet and brush with the oil, using a brush or your finger.
3
Sprinkle with salt (if desired) and pepper.
4
Cook over medium to medium-high heat 6 to 7 minutes or until the mushrooms have exuded their juices, softened and begun to brown.
5
Remove the pan from the heat.
6
Stir in the vinegar and cheese and toss to coat the mushrooms.
7
Serve at once.
Recipe sourced from
fandom