Marinated portobello mushrooms with provolone

By red flower lady

  • 2 portobello mushrooms, stemmed and wiped clean

  • 1/2 cup balsamic vinegar

  • 1 tablespoon brown sugar

  • 1/4 teaspoon dried rosemary

  • 1 teaspoon minced garlic

  • 1/4 cup grated (1 ounce) provolone cheese

  1. 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.

  2. 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.

  3. 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.

  4. 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 Facts

Serving size
1 mushroom
138 mg
Total fat
4 g
Total carbohydrate
10 g
Saturated fat
2 g
Dietary fiber
1 g
Monounsaturated fat
1 g
6 g
10 mg

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