DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS
Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
- Mix well.
- Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
- Cover and refrigerate for 30 minutes.
- Preheat the grill or oven broiler.
- Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
- Cook each side of the Portobello for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 159, Fat 13.9, SaturatedFat 1.9, Sodium 12.4, Carbohydrate 7.5, Fiber 1.3, Sugar 4.5, Protein 2.1
ROASTED PORTABELLA MUSHROOMS
Easy Roasted Portabella Mushrooms. Topped 2 ways for a delicious and healthy vegetarian feast! Visit www.oatandsesame.com to get the recipe for version #2 featuring avocado brown rice! Yum!
Provided by OatandSesame
Categories Vegetable
Time 1h
Yield 2 mushrooms, 2 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE THE MUSHROOMS.
- Remove the stems from the mushrooms.
- With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
- Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
- When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
- While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
- PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
- In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
- Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
- Using a julienne peeler or spiralizer, make the zucchini noodles.
- If the zucchini is particularly watery, you can blot it with a paper towel.
- Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
- Season with salt and pepper.
- PUT IT ALL TOGETHER.
- Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
- Plate the mushrooms, top with zucchini tomato mixture.
- Sprinkle with toasted pine nuts, cheese and fresh parsley.
Nutrition Facts : Calories 493.6, Fat 19.2, SaturatedFat 1.9, Sodium 1044.8, Carbohydrate 23.8, Fiber 4.9, Sugar 11.7, Protein 8.8
DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS
these could be a meal all by themselves!
Provided by Paul Bushay
Categories Other Main Dishes
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat the grill to 350°F.
- 2. Wipe the mushrooms down with a slightly damp paper towel.
- 3. Remove the stems and set aside.
- 4. Brush the outside of the caps with some of the oil.
- 5. Season to taste with salt and pepper.
- 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
- 7. Season to taste with salt and pepper.
- 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
- 9. Dice the leftover mushroom stems and add them to the peppers.
- 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
- 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
- 12. Mix the peppers mixture with crumbled blue cheese.
- 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
- 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
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