POTABELLA MUSHROOM recipe, i need something low fat?

Answer 1

Grilled Portobellos with Olive Oil & Garlic

4 Portobellos
Olive Oil
Coarse salt and freshly ground black pepper
4 garlic cloves, minced
Chopped fresh parsley
Preheat the broiler or start your grill.

Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.
Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.

Answer 2

This is one of my favorite recipes:

Portobello Mushroom Burgers
Cook Time: 20 Minutes Ready In: 35 Minutes
Yields: 4 servings

"The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!"

INGREDIENTS:
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil 1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone
cheese

DIRECTIONS:
1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

2. Preheat grill for medium-high heat.

3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Answer 3

Portabella Mushroom Tartar

Note from Me:
This recipe came to us from the Mushroom Council in Roseville, California. The unique spread makes a great salad when served on over leaves of arugula romaine lettuce, or serve it on toasted slices of French bread for a savory appetizer




1 pound Portabella mushrooms
1 1/2 T olive oil
1 tablespoon finely minced shallot
1 T roasted garlic
1/2 tsp. fresh chives
1/2 tsp. fresh tarragon
1 1/2 tsp. balsamic vinegar
salt and pepper to taste



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Makes 1 2/3 Cups
On a rack in a broiler pan place mushroom caps, rounded side down. Drizzle with a small amount of olive oil. Sprinkle with salt and pepper. Broil 4-6 inches from the heat until mushrooms are tender (about 8 minutes). Reserve any juices. Cool mushrooms completely then chop them finely.

Combine mushrooms with shallots, garlic, chives, tarragon, vinegar, reserved mushroom juice, olive oil and salt and pepper. Cover and refrigerate until cold.

Serve over arugula or romaine lettuce leaves or over toasted French bread slices.

Answer 4

Grilled Portabella Mushroom Sandwich

6 ounces Portabella mushrooms
2 tablespoons Olive Oil
1 Small loaf Italian or Other crusty Bread
3 tablespoons prepared pesto
1 cup spinach, arugula or lettuce leaves
4 ounces thinly sliced mozzarella cheese

DIRECTIONS
Preheat outdoor grill or broiler until hot. Lightly brush Olive Oil on both sides of sliced polenta. . Trim mushrooms stems, and cut into 1/4-inch slices. Brush both sides with oil Place on a grill or rack 4 inches from the heat; grill or broiler until mushrooms are tender, about 4 minutes, turning once. Cut bread horizontally in half. Spread bottom half with pesto. Layer with spinach, mozzarella, peppers, and mushrooms. Cover with top of bread. Cut clockwise in half to serve.



Pan-Grilled Portabella Fajitas

1 pound fresh white mushrooms, cut in 1/4-inch-thick slices
8 ounces portabella caps, halved and cut in 1/4-inch slices
1/2 teaspoon salt
1 teaspoon finely chopped garlic
2 tablespoons vegetable oil
1 large onion, cut into 8 wedges
1 large red bell pepper, cut into 1/2-inch-wide strips
2 teaspoons finely chopped fresh jalapeno peppers
1 tablespoon chopped cilantro (optional)
8 low-fat tortillas (6-inch size), warmed
Sour cream, for garnish
Salsa, for garnish
Lime wedges, garnish

Trim mushrooms; halve portabellas; slice white and portabella mushrooms in 1/4-inch-thick slices. In a large skillet, sprinkle salt; heat over high heat until hot, about 5 minutes. Add mushrooms and garlic. Cook and stir until mushrooms are tender, about 3 minutes; remove to bowl. Add oil, onion and red pepper. Cook and stir until tender, about 5 minutes. Return mushrooms to skillet; stir in jalapeno peppers and, if desired, 1 tablespoon chopped cilantro; heat until hot. Spoon an equal amount into the center of each tortilla; fold bottom and sides over the filling. Serve with sour cream, salsa and lime wedges, if desired.

Answer 5

If you're looking for a substitute for ricotta cheese, maybe some soft tofu would work. Tofu doesn't really taste like anything, but it soaks up flavors like a sponge and it's one of the healthiest foods you can eat.

Answer 6

spray the caps with cooking spray, sprinkle with a little salt and fresh grated parmesian and stick under the broiler for about 3 minutes.....a little freshly minced garlic will add to the flavor.

Answer 7

just grill some on a charcoal grill and use them like you would a hamburger.. yummmmy! No fat added, and oh, the flavor!

Answer 8

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Answer 9

brush with olive oil, grill until soft, slice, put into wrap with lettuce, tomato, etc. Eat. enjoy.

Answer 10

Nice pic you have in Avatar.......And I don t say that for points.......I think that........
So,maybe go to www.meals.com - I love their recipes........