Portobella Mushrooms with Herbs

By Ashalka

  • 2 tablespoons olive or vegetable oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves

  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

  • 1/8 teaspoon salt

  • 1 clove garlic, finely chopped

  • 4 fresh portabella mushroom caps (about 4 inches in diameter)

  • 1/4 cup crumbled herb-and-garlic feta cheese (1 oz)

  1. In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.

  2. Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.

Nutritional Facts

Nutrition Information
1 Serving
Calories 110 (Calories from Fat 80)
Total Fat 9g (Saturated Fat 2 1/2g
Trans Fat 0g)
Cholesterol 10mg
Sodium 180mg
Total Carbohydrate 4g (Dietary Fiber 0g
Sugars 1g)
Protein 3g Percent Daily Value*
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 4% Exchanges
0 Other Carbohydrate
1 Vegetable
2 Fat Carbohydrate

lunch mushrooms betty crocker feta cheese barbeque

4 replies

Avera 2009-06-15 22:36:58 -0500 Report

I cannot wait to try this. The herbs used and the feta cheese will make this worth serving to any company that visits. I also love that it is low-carb.

Ashalka 2009-06-14 11:15:27 -0500 Report

I found this at BettyCrocker.com, it is a side, but I love mushrooms so much I ate these for lunch. Also I like alittle more garlic in mine.