RECIPE

Marinated portobello mushrooms with provolone

SERVES 2

Ingredients
2 portobello mushrooms, stemmed and wiped clean
1/2 cup balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon dried rosemary
1 teaspoon minced garlic
2 slices (1 ounce each) provolone cheese

Dietitian's Tip: When cleaning mushrooms, don't immerse them in water because they'll soak up the water like a sponge. Instead, wipe the mushrooms clean with a damp cloth or sturdy paper towel.

Preheat the broiler (grill). Position the rack 4 inches from the heat source. Lightly coat a glass baking dish with cooking spray. Place the mushrooms in the dish, stemless (gill) side up.

In a small bowl, whisk together the vinegar, brown sugar, rosemary and garlic. Pour the mixture over the mushrooms. Set aside for 5 to 10 minutes to marinate.

Broil (grill) the mushrooms, turning once, until they're tender, about 4 minutes on each side. Place a cheese slice on each mushroom and continue to broil (grill) until the cheese melts. Transfer to individual plates and serve immediately.