Grilled Portobello Mushroom Roll-Ups
"This is out of a clean eating magazine. Cooking time includes marinating time. The magazine shows the nutrients per roll-up: cal 320, fat 15g, carbs 12g, fiber 4g, sugars 6g,protein 3g, sodium 2700 mg, cholesterol 0mg."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (224.2 g)
- Calories 224.2
- Total Fat - 13.6 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 278.8 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 3.8 g
- Sugars - 7.1 g
- Protein - 4.4 g
- Calcium - 39.5 mg
- Iron - 1.4 mg
- Vitamin C - 99.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place mushroom caps gill-side up on a large plate. In a small bowl, whisk together olive oil, vinegar and garlic.
Step 2
Using a pastry or silicone brush, smooth olive oil mixture evenly over mushrooms; let mushrooms marinate, covered, at room temperature for 1 hour.
Step 3
Meanwhile, heat canola oil in a large skillet set over medium heat. Add onions when oil stats to shimmer and cook for about 25 minutes, stirring frequently, so they soften and brown evenly. When onion are close to being done, push them aside in the pan and add red peppers. Cook until peppers start to soften slightly, about 7 to 10 minutes.Sit in salt and thyme; cook until thyme is fragrant, about 30 seconds more. Remove from heat.
Step 4
Set a grill pan over medium-high heat. Place mushrooms gill-side down on pan, and cook for about 2 to 3 minutes. Turn mushroom caps gill-side up and cook for another 2 to 3 minutes. The mushrooms will be cooked through when they start to soften and liquid starts to appear in the gills.Place them on a cutting board to cool slightly; then cut into strips.
Step 5
Lie flatbreads out on a cutting board and fill each with sliced mushrooms and a 1/4 of the caramelized onion-pepper topping. Roll the flatbread up and then cut in 1/2 to serve.
Tips
No special items needed.
1 Reviews
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