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"
- 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
Wipe mushrooms ( do not wash) coat with olive oil (using your hands or brush ).
Place mushrooms in a baking dish brushed with olive oil; sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
Pile mozzarella cheese and parmesan cheese on top of each mushroom.
Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minutes.
Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes, continue to baste through out cooking time.
Serve warm , if any glaze is left, serve with mushrooms.
No special items needed.