Portobellos are meaty and delicious. They lend themselves well to grilling and can be served on a bed of grains, with mashed potatoes, or on whole-grain buns with all the trimmings. Portobello mushrooms are a great source of folate, selenium, and zinc.
Reduced sodium soy sauce/Wheat free tamari
2 Clove (10 gm), minced or pressed
Clean the mushrooms and trim the stems so they are flush with bottom of the caps.
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.
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!!
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%
*Based on a 2000 Calorie diet
Pan Seared Soy Based Portobello Mushroom Recipe Video