By Mayo Clinic Staff

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.

Number of servings

Serves 2

Ingredients

  1. 2 portobello mushrooms, stemmed and wiped clean
  2. 1/2 cup balsamic vinegar
  3. 1 tablespoon brown sugar
  4. 1/4 teaspoon dried rosemary
  5. 1 teaspoon minced garlic
  6. 1/4 cup grated (1 ounce) provolone cheese

Directions

Heat 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-side (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. Sprinkle grated cheese over each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates.

Nutritional analysis per serving

Serving size :1 mushroom

  • Calories 112
  • Total fat 4 g
  • Saturated fat 2 g
  • Trans fat Trace
  • Monounsaturated fat 1 g
  • Cholesterol 10 mg
  • Sodium 140 mg
  • Total carbohydrate 13 g
  • Dietary fiber 1 g
  • Total sugars 11 g
  • Added sugars 4 g
  • Protein 6 g
Nov. 19, 2016