Recipe: Grilled portobello mushrooms with thyme and garlic

Dietitian's tip: A splash of olive oil with thyme and garlic brings out the mushrooms' smoky flavor and meaty texture. Serve them as a side dish or on toasted whole-grain bread.

 

Ingredients

Directions

Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches from the heat source.

Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.

Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm.

Nutritional Analysis

(per serving)

Calories	68	Monounsaturated fat	2 g
Protein	3 g	Cholesterol	0 mg
Carbohydrate	7 g	Sodium	297 mg
Total fat	4 g	Fiber	1 g
Saturated fat	<1 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables	1
Fats	1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Nonstarchy vegetables	1
Fats	1

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Vegetables	1
Fats and oils	1

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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