Low-fat - Roasted Portobello Mushrooms on Balsamic Viniagrette

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* Exported from MasterCook *

 

Roasted Portobello Mushrooms on Balsamic Viniagrette

 

Recipe By :Jeanne Jones - Canyon Ranch Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 small plum tomatoes -- peeled and diced

1/2 teaspoon salt

1/4 cup tightly packed fresh basil leaves

2 tablespoons balsamic vinegar

1 teaspoon extra-virgin olive oil

MUSHROOMS

4 large Portobello mushrooms

1/4 cup extra-virgin olive oil

4 cloves garlic -- pressed or minced

1 1/2 teaspoons chopped fresh thyme leaves, OR 1/2

teaspoon dried thyme, crushed

1 teaspoon freshly ground black pepper

grilled vegetables for garnish, optinal

sprigs of fresh thyme for garnish,

optiional

 

Combine the diced tomatoes and salt in a colander and mix well. Let them drain

for 1 hour or as long as possible. Combine the drained tomatoes, basil leaves,

and vinegar in a blender or food processor and blend until pureed, adding the

olive oil at the end to incorporate it into the mixture.

Preheat the oven to 350F.

Carefully clean the mushrooms with a mushroom brush or a damp cloth or paper

towel. (Do not submerge the mushrooms in water because they will absorb it like

sponges.) Cut off the tough part of the stems. Combine the olive oil, garlic,

thyme, and pepper in a small bowl and mix well. Brush the mixture on the

mushrooms, being careful to paint the entire surface of each. Put the mushrooms

on a rack, stem side down, over a brooiler pan or a baking sheet and roast them

in the preheated oven for 15 to 20 minutes, or until they are well browned and

can be pierced easily with a fork.

To serve, spoon 1/4 cup of the viniagrette in the center of each plate. Place a

roasted mushroom, stem side down, ontop. Garnish with grilled vegetables and a

sprig of fresh thyme.

 

 

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Per serving: 188 Calories (kcal); 16g Total Fat; (68% calories from fat); 4g

Protein; 12g Carbohydrate; 0mg Cholesterol; 279mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : To reduce the percentage of calories from fat in this dish, at Canyon

Ranch we also add polenta or pasta and serve it as an entree.

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