Mayo Clinic Health Manager
Get free personalized health guidance for you and your family.
Get Started
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
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.
Serves 2
Ingredients
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
2 slices (1 ounce each) 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. Place a cheese slice on each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.
Nutritional Analysis
(per serving)| Serving size: 1 mushroom | |||
| Calories | 157 | Cholesterol | 19 mg |
| Protein | 10 g | Sodium | 256 mg |
| Carbohydrate | 13 g | Fiber | 2 g |
| Total fat | 8 g | Potassium | 606 mg |
| Saturated fat | 5 g | Calcium | 224 mg |
| Monounsaturated fat | 2 g | ||
