Grilled Portobello mushroom with a special salad and cheese is a very simple recipe for any diet, especially a vegetarian, gluten-free diet. This portobello recipe in rich is fiber and calcium and it’s low-calorie at the same time. Nutritious values (per serving) Calories: 309 Protein: 15 g Fat: 20 g Carbohydrates: 25 g Sodium: 735 mg Potassium: 841 mg Cholesterol: 31 mg Calcium: 214 mg Iron: 2 mg Vitamin A: 31% Vitamin C: 107% Servings: 4 Preparation: 45 minutes Ingredients 1/4 cup of lemon juice 3 tablespoons of extra-virgin olive oil 1/4 cup of chopped fresh dill 3 cloves of garlic, minced 1/2 teaspoon of salt 1/2 teaspoon of pepper 4 Portobello mushrooms 425g of canned white beans, rinsed and drained 2 small bell peppers, chopped in four and unseeded 1 red onion, sliced 1 zucchini sliced diagonally 1 cup Fontina cheese Instructions Pre-heat a grill to medium heat Add the lemon juice, dill, garlic, salt and pepper to a bowl and mix. Add mushroom caps to the mix until well dipped, then set aside in a different bowl. Add beans to the mix bowl and mix until well-dipped. Put the mushrooms top-side down on the grill next to the peppers, onions and zucchini. Grill the vegetables until they char on either side and soften (about 6 minutes total) and the mushrooms for 8 minutes, turning once top side up, and once again back to top side down. Fill each mushroom with 1/4 cup cheese and leave on the grill…
This portobello recipe in rich is fiber and calcium and it’s low-calorie at the same time.