Marinated portobello mushrooms with provolone

Dietician's Tip

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.

Ingredients

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

Directions

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.

Serving Information

Serves 2

Nutritional analysis per serving

Calories: 112
Total carbohydrate: 13 g
Cholesterol: 10 mg
Dietary fiber: 1 g
Monounsaturated fat: 1 g
Protein: 6 g
Saturated fat: 2 g
Serving size: 1 mushroom
Sodium: 140 mg
Total fat: 4 g