PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

This vegetarian dish is both delicious and healthy.  Low calorie and virtually fat-free, one of these mushrooms has more potassium than a banana. This can be served with a salad (if appropriate for your diet) containing cheese or edamame and a slice of bread for a balanced, meatless meal.

Serves:  4

Per Serving:  80 Calories, 3.5g Fat, 0g Sat. Fat, 7g Carbohydrates, 3g Protein, 2g Fiber, 190mg Sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet).

Ingredients:

2 Tbsp vegetable broth

1 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

4 cloves garlic, minced

¼ tsp salt

4 large Portobello mushrooms, cleaned and stems removed

½ tsp dried thyme

½ tsp dried oregano

½ tsp dried sage

Cooking Directions:

  1. Combine broth, oil, vinegar, garlic, thyme, oregano, sage and salt in a large, sealable plastic bag. Place mushrooms in single layer in this marinade, turning once to coat. Press out excess air and seal bag. Marinate at room temperature for up to 1 hour, turning occasionally.
  2. Adjust cooking rack 4 inches from heat source and preheat broiler. Spray broiler pan with vegetable cooking spray.
  3. Place mushrooms on broiler pan. Broil, turning often until tender, about 6-8 minutes.
  4. Use wide tongs to carefully transfer mushrooms to clean cutting surface, thinly slice and serve warm

From: American Institute for Cancer Research; Health-e-Recipes July09