Diabetic, Low-Fat Grilled Portobello Mushrooms
Exchanges: 1/2 Vegetable; 1 Fat.
1 tablespoon garlic, minced
2 teaspoons fresh rosemary, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 portobello mushroom caps
Yield: 2 servings
In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
Cover and refrigerate for 30 minutes.
Preheat the grill or oven broiler.
Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
Cook each side of the Portobello for 5 minutes.