Serves 4 Cook Time 10-16 minutes
4 large portabello mushroom caps
1/4 C balsamic vinegar
2 Tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 Tbsp garlic, minced
salt and pepper to taste
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill to medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Serve with lettuce, tomato, and onions and no bun.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center