Pan Seared Soy Based Portobello Mushroom Recipe Video
Ingredients
| Portobello mushrooms | 4 Large | |
| Red wine/Water | 2 Tablespoon | |
| Reduced sodium soy sauce/Wheat free tamari | 2 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm), minced or pressed | |
| Dried oregano | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 243 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1043.5 mg43.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 11.1 g44.2%
Sugars 14.4 g
Protein 18 g36.9%
Vitamin A 3.5% Vitamin C 7.3%
Calcium 11.8% Iron 32.2%
*Based on a 2000 Calorie diet
Directions
Combine the wine, soy sauce, vinegar, garlic, and oregano in a large skillet. Heat until the mixture begins to bubble. Add the mushrooms, top side down. Lower the heat to medium, cover, and cook for 3 minutes. If the pan becomes dry, add 2 to 3 tablespoons of water. Turn the mushrooms over and cook for about 5 minutes longer, until they are tender when pierced with a sharp knife. Serve hot.
Stored in a covered container in the refrigerator, leftover Pan-Seared Portobello Mushrooms will keep for up to 3 days.
Editors Review
Looking for a new recipe with Portobello mushrooms? Well here it is! In this video, Katherine shows you how to a simple, pan seared recipe. Well flavored with garlic and oregano, this recipe has just a few basic ingredients. A great vegetable that is a low calorie option and is also known to be a cancer fighter!!Chef
