Pan-Seared Portobello Mushrooms
Portobellos are meaty and delicious. They lend themselves well to grilling and can be served on a bed of grains, with mashed potatoes, or on whole-grain buns with all the trimmings. Portobello mushrooms are a great source of folate, selenium, and zinc.
4 large portobello mushrooms
2 T red wine or water
2 T reduced sodium soy sauce or wheat-free tamari
1 T balsamic vinegar
2 garlic cloves, minced or pressed
1/2 tsp dried oregano
Clean the mushrooms and trim the stems so they are flush with bottom of the caps.
Combine the wine, soy sauce, vinegar, garlic, and oregano in a large skillet. Heat until the mixture begins to bubble. Add the mushrooms, top side down. Lower the heat to medium, cover, and cook for 3 minutes. If the pan becomes dry, add 2 to 3 tablespoons of water. Turn the mushrooms over and cook for about 5 minutes longer, until they are tender when pierced with a sharp knife. Serve hot.
Stored in a covered container in the refrigerator, leftover Pan-Seared Portobello Mushrooms will keep for up to 3 days.
PER SERVING: 38 calories; 0.5 g fat; 0 g saturated fat; 12.9% calories from fat; 0 mg cholesterol; 3.3 g protein; 4.9 g total carbohydrate; 0.2 g sugar; 1.8 g fiber; 273 mg sodium; 10 mg calcium; 0.7 mg iron; 0.5 mg vitamin C; 5 mcg beta-carotene; 0 mg vitamin E
For gluten free, use wheat-free tamari in place of soy sauce.