• ¼ CUP Madeira wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon light tamari or reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
  • 4 Portobello mushrooms, stems removed


  1. Combine the wine, vinegar, oil, tamari or soy sauce, garlic, oregano, basil, and parsley in a zip-close plastic bag; add the mushrooms. Squeeze out the air and seal the bag; turn to coat the mushrooms. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
  2. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
  3. Pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes.
  4. Grill the mushrooms, stem-side down, 5 inches from heat, turning occasionally, until golden brown on both sides, about 7 minutes. Pour the cooked marinade over the grilled mushrooms and serve.


Nutrition Per Serving

Serving size: (1 mushroom)

69Calories, 2g Protein, 5g Carbohydrates, 4g Fat, 1g Saturated Fat, 0mg Cholesterol, 154mg Sodium, 1g Fiber, 11mg Calcium



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