Portobello mushrooms make a great meat substitute. And they are low in calories, a good source of protein, B vitamins, minerals and have good anti-inflammatory effects.
In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.
3
Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.
4
Put mushrooms on a cookie sheet caps down and bake for 15 minutes.
5
Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.
6
Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).
7
When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.
8
Pour a little of the marinade over the veggies to give it an extra kick.
Nutrition Facts
2 servings
Serving size
1 mushroom
Amount per serving
Calories77
% Daily Value *
Total Fat4g6%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium141mg7%
Total Carbohydrate8g3%
Dietary Fiber 2g8%
Total Sugars 0g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2cloves garlic, crushed
¼tspsea salt
½tbsplemon juice
½tbspextra virgin olive oil(omit for diabetics)
2portobello mushrooms
crushed red pepper flakes (to taste)
dried thyme (to taste)
Directions
1
Preheat oven to 400°F.
2
In a small bowl add garlic and salt. While whisking with a fork, add olive oil and lemon juice until well homogenized. Add a couple shakes of thyme and red pepper.
3
Use a spoon to remove the gills and the stem underneath the cap of the mushroom. Wash the mushrooms and pat them dry with a paper towel. Brush all sides with some of the marinade.
4
Put mushrooms on a cookie sheet caps down and bake for 15 minutes.
5
Flip around, add some more of the marinade, and poke with a fork all around so the marinade soaks in and the extra liquid comes out.
6
Continue baking, flipping caps after another 10 minutes, poke on the top, add some more marinade, and continue baking until mushrooms are tender (5-10 minutes).
7
When cooked through, take out and serve with whole wheat artisan bread, sautéed red onion (in water), arugula, and heirloom tomato slices.
8
Pour a little of the marinade over the veggies to give it an extra kick.
AuthorLife and Health Network