Marinated Portobello Mushrooms
Portobello mushrooms have such a meaty flavor that they can be used in place of meat in many recipes. They will boost your fiber, protein, and B vitamin intake. They also give you a nice dose of the antioxidants vitamin C and selenium. Free radicals beware!
INGREDIENTS | SERVES 6
- 6 portobello mushrooms
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- Pinch of iodized salt
- Freshly cracked black pepper, to taste
- ¼ bunch marjoram
- ¼ bunch oregano
Remove the stems from the caps of the mushrooms and scrape out the black membrane. Slice the stems in half.
Mix together the remaining ingredients. Combine the caps and stems with the marinade in a plastic container; marinate for at least 3 hours.
Preheat oven to 400°F.
Roast the mushrooms for 15 to 20 minutes on oven rack. Cut the caps into small wedges and serve.
PER SERVING: Calories: 25 | Fat: 1.5 g | Protein: 1 g | Sodium: 53 mg | Fiber: 1 g | Carbohydrate: 2 g
