Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
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
- Prep Time: :10
- Cook Time: :08
- Category: Appetizer
- Method: Broiler