Recipe courtesy of the Mushroom Council.
2 large portabella mushrooms, stems removed
1/4 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
Optional Seasonings: Garlic and assorted herbs
- In a large resealable plastic bag, combine mushrooms, oil and balsamic vinegar. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.
- Heat a grill pan over medium heat then coat with cooking spray. Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through. Remove from pan and drain on paper towels. Cut each mushroom into quarters.
- If desired, sprinkle garlic and herbs on mushrooms.
- Top slider rolls with mushrooms, tomato, onion and condiments of choice. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 300; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 5mg; Total Carbs: 51g; Fiber: 2g; Protein: 10g; Sodium: 620mg.
Recipe and photograph courtesy of the Mushroom Council.