Ingredients
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4 portobello mushroom caps
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¼ cup balsamic vinegar
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2 tablespoons olive oil
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1 tablespoon minced garlic
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1 teaspoon dried basil
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1 teaspoon dried oregano
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salt and pepper to taste
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4 (1 ounce) slices provolone cheese
Directions
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Gather all ingredients.
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Place mushroom caps, smooth side up, in a shallow dish.
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Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.
Dotdash Meredith Food Studios
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Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.
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Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting.
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Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.
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Top mushrooms with cheese.
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Continue grilling until cheese is melted, about 2 minutes.
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Serve and enjoy with your choice of toppings.
Dotdash Meredith Food Studios
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
203 | Calories |
15g | Fat |
10g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 203 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 29% |
Cholesterol 20mg | 7% |
Sodium 260mg | 11% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 10g | 21% |
Vitamin C 1mg | 1% |
Calcium 245mg | 19% |
Iron 1mg | 7% |
Potassium 620mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.