Recipe: Marinated portobello mushrooms with provolone

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