Grilled Portobello Mushrooms with Thyme and Garlic over Toasted Whole-Grain Bread

By Tamipri

A slash of olive oil with thyme and garlic brings out the mushrooms' smoky flavor and meaty texture. Serve them on toasted whole-grain bread or with Creamy Polenta with Roasted Red Pepper Coulis

Ingredients

• 2 Tb. vegetable stock
• 1 Tb. extra-virgin olive oil
• 1 Tb. balsamic vinegar
• 3 cloves garlic, minced
• 1 Tb. chopped fresh thyme leaves or 1 tsp. dried thyme
• 1/4 tsp. salt
• 4 lg. portobello mushrooms, brushed clean and stemmed

Preparation

Step 1

Combine the stock, olive oil, vinegar, garlic, thyme, and salt in a large ziploc bag. Arrange the mushroom caps in one layer int he marinade, turning once to coat. Seal the bag, pressing out the excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches from the heat source.

Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.

Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm.

Per serving=68 calories