Portobello Mushroom Topping - 1 pt, 9g carbs, 2g fiber

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Portobello Mushroom Topping - 1 pt, 9g carbs, 2g fiber

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One

Publishers, 2007

Serving Size : 8 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

LowFat (Less than 10%) Quick

Spicy Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups sliced portobello mushrooms -- (about 12 ounces)

1/2 cup chopped shallots -- or red onions

2 large garlic cloves -- minced

1/4 cup water

2 tablespoons soy sauce

1/2 cup chopped fresh flat leaf parsley

1/4 cup balsamic vinegar

1/4 cup canned crushed tomatoes

 

Combine the mushrooms, shallots or onions, garlic, water, and soy sauce

in a large skillet. Cover and cook over medium-low heat for 10 to 15

minutes, or until the mushrooms are tender.

 

Add the parsley, vinegar, and tomatoes to the mushroom mixture. Leaving

the pot uncovered, cook, stirring several times, for about 5 minutes, or

until the mixture is heated through and the flavor of the vinegar

infuses the mushrooms. Serve hot, or store for up to 5 days in the

refrigerator. Rewarm over low heat.

 

About 2 cups.

 

Description:

" 1 pt "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

Yield:

" 2 cups "

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Per Serving: 45 Calories; 1g Fat (9.3% calories from fat); 3g Protein;

9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit.

 

NOTES : The complex sweet-tangy flavor of balsamic vinegar melds with

the earthiness of mushrooms, creating this dynamic topping for polenta,

brown rice or other cooked grains, baked potatoes, pasta, or just a

hearty slice of bread. If you want to economize, replace up to half the

portobellos with another variety of exotic or even white mushrooms.

 

ChupaNote: turn up the heat with at least 1 t. red pepper flakes, minced

jalapenos, harissa, or hot sauce.

 

Nutr. Assoc. : 905944 0 0 0 0 0 0 0