Portobello Mushrooms

Prep time: 5 min / Total time: 9 min

Makes 4 servings, 1 mushroom each

4 medium Portobello mushroom caps, cleaned

12 small sun-dried tomatoes

2 Tbsp olive oil

2 Tbsp balsamic vinegar

¼ cup grated Parmesan cheese

Place mushroom caps, top sides down, in a 9-inch square microwavable baking dish.  

Place 3 sun-dried tomatoes on top of each mushroom cap.  

Drizzle with olive oil and vinegar.  Sprinkle with cheese.

Microwave on high for 4 minutes or until heated through.  Or, bake at 350 in a conventional oven for 10-12 minutes

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.

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