Portabella Mushroom Balsamic Vineger Recipes

Had these for dinner and they were delicious, even my carnivores loved them.

This is a recipe my husband likes to make. I'm not sure where he came up with it, but it's pretty darn tasty!

This sandwich is filling and packed with nutrition.

All the flavor of bruschetta, in a mushroom!

I found this on RecipeZaar

Quick High-protien breakfast or snack

A little spin on buffalo wings... Vegetarian style!

This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish !

Quick and easy

Large portabella cap stuffed with sauteed veggies and topped with cheddar cheese - a meal in itself!

I love Subway's Veggie Delight, but sometimes I want a more meaty sandwich, sans the meat. I used to love Philly Cheese Steaks before going veg, and thought a thinly sliced portabella would substitute nicely. It did not disappoint!

Also, the nutritional information includes the marinade, most of which is drained off prior to cooking, so the sodium level is probably much lower.

Pasta with an infusion of greek flavors

Tomato, basil and mozzerella cheese topping a whole portobello mushrooms.

This healthier version of an American favorite features mushrooms instead of a bun, so you can enjoy it whenever you like!

Excellent as a main dish with a salad or in a sandwich (bread not included in the nutritional info)
I fix multiples of the filling and bag it in serving portions and freeze them. Makes a quick fix dinner and I wash the saute pan once.

We threw together some of the stuff that we had left so we did not have to think about what to cook for the night. NOTE: We had small skewers so the serving size might change (one skewer = one serving).

Portobello, shiitake and white mushrooms blend together in a melange that almost melts in your mouth.

Chili

Fruit and spinach are a perfect pair in this fresh springtime salad.

Chop garlic very fine.

Add dijon to the garlic and whisk in the olive oil.
Add the juice of a lemon and whisk again.
Add the balsamic vinegar and whisk until an emulsion has occurred.

Asian vinaigrette: Substitute sesame oil (decrease to 1 T) for the Olive oil and soy sauce for the lemon. Use Rice vinegar instead of balsamic and add grated fresh ginger.

You can change the flavor by experimenting with different oils (I love walnut, unrefined peanut and avocado oil) and different acidic bases (lemon juice, different vinegars, grapefruit juice, etc) and omitting garlic to tone down the flavor as well. Be creative in your approach to the flavor and use the best ingredients you can afford.

This is a lovely, dark, meaty tasting dish without the meat!
This serves a crowd, with 9 generous half cup servings.

Try to find "French Green Lentils", as they are the best. I purchase mine at an organic grocery. If you cannot find those, then look for a small, roundish, green to brown lentil. Sometimes these are named just brown lentil. If you look closely however, there will be a greenish cast and these are much smaller and also more round than those you find in the one pound bags at the regular grocery store. These Lentils are so much better than those plain, flat, brown ones that you find everywhere. They take a little longer to cook, but are well worth the patience expended!

These cheesy stuffed mushrooms are a light vegetarian meal or a hearty side dish.

Red snapper has a firm texture and nutty flavor, and absorbs seasonings well. Baking is a healthy way to prepare it.

I love this recipe, I made this up to flavor up some chicken and eat it al the time since I have been dieting. It is so good! I hope you all think so too! I like this the best with the chicken cooked on the grill but you can do whatever method you like to cook the chicken.

The best of the garden with a balsamic glaze