Portobello Mushrooms With Balsamic Glaze
"Simple but elegant! Glazed Portobello Mushrooms with balsamic vinegar and soy topped with Parmesan Cheese. I came up with this when Portobello's FINALLY were on special at my grocer. If possible use a high quality Parmesan Cheese to insure it melts and gives the mushrooms the over top taste"
Ingredients
Nutritional
- Serving Size: 1 (199.2 g)
- Calories 814.2
- Total Fat - 74.8 g
- Saturated Fat - 20.6 g
- Cholesterol - 63.3 mg
- Sodium - 1435.5 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0.9 g
- Protein - 31.8 g
- Calcium - 1041.2 mg
- Iron - 0.9 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wipe mushrooms ( do not wash) coat with olive oil (using your hands or brush ).
Step 2
Place mushrooms in a baking dish brushed with olive oil; sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
Step 3
Pile mozzarella cheese and parmesan cheese on top of each mushroom.
Step 4
Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minutes.
Step 5
Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes, continue to baste through out cooking time.
Step 6
Serve warm , if any glaze is left, serve with mushrooms.
Tips
No special items needed.