Rosemary Portobellos
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large Portobello Mushroom
- 5 sprigs fresh rosemary (1 with leaves stripped off)
- 2 cloves garlic cloves (cut into slivers)
- ½ cup balsamic vinegar (plus 2 tablespoons)
- kosher salt (to taste)
- freshly ground Black pepper
- 1 cup extra virgin olive oil
Preparation steps
1.
Trim the stems from the mushrooms. Wipe the caps clean with a moist paper towel or mushroom brush.
2.
Place the mushrooms on a cutting board gill-side facing up. With a sharp knife, make a series of slits in the portobellos, and insert the garlic slivers and rosemary leaves.
3.
Combine the vinegar, salt and pepper in a nonreactive bowl, and whisk to blend. Whisk in the oil. Pour some of the mixture in the bottom of a baking dish and arrange the portobellos in it, gill-side up.
4.
Gently swish the mushrooms around to coat with the marinade. Spoon the remaining mixture over the mushrooms. Let rest in the refrigerator, covered for at least 30 minutes, or up to 3 hours.
5.
Set the grill up for direct grilling at high heat.
6.
Remove the mushrooms from the marinade. Whisk the remaining 2 tablespoons of balsamic vinegar into the marinade. Arrange the mushroom caps on the hot grate, gill-side down. Grill for 3 minutes, turn mushrooms over and spoon on some marinade. Continue grilling until caps are tender and browned, about 5 to 6 minutes.
7.
Transfer to a platter or plates and garnish with sprigs of rosemary. Serve immediately.
