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 Meaty Portobello mushrooms are marinated in balsamic-thyme vinaigrette, charred on the grill, then sliced while still warm and arranged atop greens. Perfect for a light summer lunch! 1 tablespoon Balsamic or Red-Wine vinegar 2 teaspoons extra-virgin Olive Oil 2 teaspoons reduced-sodium Soy Sauce 1 teaspoon minced fresh Thyme 4 fresh Portobello Mushrooms, stems discarded 4 cups Mesclun or Mixed Salad greens Spray the grill or broiler rack with olive oil nonstick spray; prepare the grill or preheat broiler. Combine the vinegar, oil soy sauce, and thyme in a shallow dish. Add the mushrooms and let stand, turning frequently, about 10 minutes. Grill or broil the mushrooms, brushing with any remaining marinade, until heated through, 1-2 minutes on each side. Slice thinly and serve at once over the greens. Makes 4 servings (1 mushroom about 1 cup greens): 60 calories, 3 fiber, 3 protein WW pts 1 |
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