Giant portobello mushrooms are terrific as a side dish for grilled fish or steak, or as a vegetarian main dish "steak." Paired with grilled sweet red peppers on a kaiser roll, they make delectable sandwiches. Buy a block of good-quality Parmesan or other sharp cheese and use a vegetable peeler to shave it straight off the block.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 4 portobello mushrooms
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 pinch salt
- 1 pinch pepper
- 1 oz Parmesan cheese shaved
Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. Place, smooth side up, in large, shallow glass dish. Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. Let stand for 15 minutes.
Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.
Nutritional facts Per serving, about:
- Protein 16 g
- Calories 165.0
- Total fat 4 g
- Total carbohydrate 3 g