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

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. Sprinkle grated cheese over 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

  • Total carbohydrate 10 g
  • Dietary fiber 1 g
  • Sodium 138 mg
  • Saturated fat 2 g
  • Total fat 4 g
  • Cholesterol 10 mg
  • Protein 6 g
  • Monounsaturated fat 1 g
  • Calories 100
Jan. 12, 2011