Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas.
tablespoons olive or vegetable oil
tablespoon balsamic vinegar
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
clove garlic, finely chopped
fresh portabella mushroom caps (about 4 inches in diameter)
cup crumbled herb-and-garlic feta cheese (1 oz)
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.
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.
Serve grilled portabellas as an elegant appetizer or a side with grilled meat.
Portabella mushrooms are usually about 4 to 6 inches in diameter and have a dense, meaty texture that make them perfect for grilling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.