The meaty texture of broiled portobello mushrooms creates a vegetarian dish that will satisfy even the hungriest carnivore.
These large, dark brown mushrooms are marinated in a handful of spices and feature a robust flavor. Serve them alongside grilled vegetable skewers and whole-grain couscous or atop a whole-wheat toasted bun.
All of the ingredients should be available at your local natural and organic food store.
Broiled Italian-Style Portobello Mushrooms
Makes 4 servings
2 tablespoons vegetable broth
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon salt
4 large portobello mushrooms, cleaned and stems removed
Combine broth, oil, vinegar, garlic, thyme, oregano, sage and salt in a large sealable plastic bag.
Place mushrooms, in a single layer, in the marinade, turning once to coat. Press out excess air and seal bag. Marinate at room temperature for up to 1 hour, turning occasionally.
Adjust the cooking rack 4 inches from heat source and preheat broiler. Spray broiler pan with vegetable cooking spray.
Place mushrooms on broiler pan. Broil, turning often until tender, about 6 to 8 minutes.
Use wide tongs to carefully transfer mushrooms to clean cutting surface. Thinly slice and serve warm.
Per serving: 80 calories, 3.5 g total fat (0 g saturated fat), 7 g carbohydrates, 3 g protein,
2 g dietary fiber, 190 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research