Portobello Steak Dinner
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 207.7
- Total Fat: 11.9 g
- Cholesterol: 26.5 mg
- Sodium: 798.5 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.5 g
- Protein: 11.7 g
View full nutritional breakdown of Portobello Steak Dinner calories by ingredient
Introduction
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 ! 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 !Number of Servings: 4
Ingredients
-
4 potobello mushroom caps (approx 100 gr each)
1 cup chopped onions
1 cup chopped sweet red peppers
6 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
4 slices of prosciutto (1 oz each)
2 oz soft goats cheese
1 tsp garlic powder
1 tbsp black pepper
dash of salt
Directions
~Place mushroom caps in a shallow baking dish (cap side down so they appear like little bowls)
~sprinkle each mushrrom cap with garlic powder and black pepper
~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)
~let marinate in the fridge for 2 hours
~while the mushrooms are marinating...
~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars
~once caramalized, set aside
~preheat oven to 400 degrees F
~after the mushrooms have marinated, remove from fridge
~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap
~place a 1/2 oz of the goats cheese on each cap
~cover each cap with a slice of prosciutto
~top each cap with remaining goats cheese
~drizzle with olive oil
~dash each cap with salt & pepper
~bake in oven at 400 degrees F for 20-25 mins
ENJOY !!!
For a vegetarian version if this dish, just omit the prosciutto
Number of Servings: 4
Recipe submitted by SparkPeople user JANNERS1980.
~sprinkle each mushrrom cap with garlic powder and black pepper
~drizzle 1 tbsp of balsamic vinegar into the well of each mushroom cap (using 4 tbsp of balsamic vinegar total)
~let marinate in the fridge for 2 hours
~while the mushrooms are marinating...
~use a fry pan with a tiny drop of olive oil to slowly caramalize the onions and red peppers, do not add salt and cook at a low temp (never above medium heat) you want to slowly brown the onions and peppers in order to bring out their natural sugars
~once caramalized, set aside
~preheat oven to 400 degrees F
~after the mushrooms have marinated, remove from fridge
~spoon equal amounts of sauted onions and peppers over the mushroom caps, be very generous so you have heaping piles of onions and peppers in each mushroom cap
~place a 1/2 oz of the goats cheese on each cap
~cover each cap with a slice of prosciutto
~top each cap with remaining goats cheese
~drizzle with olive oil
~dash each cap with salt & pepper
~bake in oven at 400 degrees F for 20-25 mins
ENJOY !!!
For a vegetarian version if this dish, just omit the prosciutto
Number of Servings: 4
Recipe submitted by SparkPeople user JANNERS1980.
Member Ratings For This Recipe
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VOYAGEGIRL
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DONNALT9229
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GSARTOR
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KIWI79
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CHUBBYBUNNY1981