Healthy Recipes:Broiled Portobello Mushrooms

Hot Italian Summer 

Everyone should have a go-to meal that's convenient and easy during the dog days of summer. This vegetarian dish is both delicious and healthy. Featuring an Italian-inspired herb marinade over broiled Portobello mushrooms, this recipe will satisfy even the most ardent carnivores. Low calorie and virtually fat-free, one of these mushrooms has more potassium than a banana. Serve with a salad containing cheese or edamame and a slice of bread for a balanced, meatless meal. 

Broiled Portobello Mushrooms

2 Tbsp. vegetable broth
1 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
4 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried sage
1/4 tsp. salt
4 large Portobello mushrooms, cleaned and stems removed

Combine broth, oil, vinegar, garlic, thyme, oregano, sage and salt in large, sealable plastic bag. Place mushrooms in single layer in this marinade, turning once to coat. Press out excess air and seal bag. Marinate at room temperature for up to 1 hour, turning occasionally. 

Adjust 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.

Makes 4 servings.

Per serving: 80 calories, 3.5 g. total fat (0 g. saturated fat), 7 g. carbohydrate,
3 g. protein, 2 g. dietary fiber, 190 mg. sodium.