Pan-Seared Portobello Mushrooms

Makes 4 servings

Per mushroom: 58 calories; 2.8 g fat; 0.4 g saturated fat; 43.6% calories from fat; 0 mg cholesterol; 3.3 g protein; 4.9 g carbohydrate; 0.2 g sugar; 1.8 g fiber; 273 mg sodium; 10 mg calcium; 0.7 mg iron; 0.5 mg vitamin C; 5 mcg beta-carotene; 0.4 mg vitamin E

Directions

These giant mushrooms make a hearty, meat-like entrée.
 Serve them with brown rice, pasta, or couscous.

• 4 large portobello mushrooms
• 2 teaspoons olive oil
• 2 tablespoons red wine or water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, pressed
• 1/2 teaspoon dried oregano

 Clean mushrooms, trimming stems flush with bottom of caps.
 Mix oil, wine or water, soy sauce, vinegar, garlic, and oregano in a large skillet.
 Heat until mixture begins to bubble, then add mushrooms, top side down.
 Reduce to medium heat, cover and cook 3 minutes.
 If the pan becomes dry, add 2 to 3 tablespoons of water.
Turn mushrooms and cook second side until tender when pierced with a sharp knife, about 5 minutes.
 Serve hot.
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Recipe from Healthy Eating for Life for Women by Kristine 
Kieswer; recipe by Jennifer Raymond,
M.S., R.D.