Ingredients
4
4 servings
- •4 portobello mushroom caps
- •0.25 cup balsamic vinegar
- •2 tablespoons olive oil
- •1 tablespoon minced garlic
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •salt and pepper to taste
- •4 (1 ounce) slices provolone cheese
Instructions
- Place mushroom caps, smooth side up, in a shallow dish.
- Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
- Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting. Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
- Top mushrooms with cheese and continue grilling until cheese is melted, about 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 203
- Carbohydrate: 10g
- Fat: 15g
- Fiber: 2g
- Protein: 10g
- Sugar: 4g
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