Portobello mushrooms are large in their size (at least 4”/10 cm in diameter), have brownish color and a deep musty smell. They are high in potassium, essential amino acids, vitamin B and a great source of protein. They are low in calories, fat-free and have a meaty texture. They are usually eaten broiled, grilled, baked, sautéed or as a replacement for hamburgers in vegetarian recipes. Portobello mushroom is a great choice if you’re watching your waistline.
Sautéed Balsamic Portobello Mushrooms (for South Beach Phase 1) | Dietplan-101
Yields: 2 servings
- 2 tsps olive oil
- 1 small red onion (diced)
- 2 cloves garlic (chopped)
- 4.5 oz (130 g) Portobello mushrooms (sliced)
- 3 tbsps broth
- 2 tbsps balsamic vinegar
- fresh thyme and basil (to taste)
- salt (to taste)
- Lightly coat a non-stick frying pan with olive oil.
- Sauté onions and garlic, then add in portobello mushrooms and cook for 2 minutes.
- Add in broth, vinegar, thyme and basil. Reduce heat to low and cover pan.
- Cook for about 10 minutes, until mushrooms are brownish and soft.
- Season to taste with salt (if desired).