Portobello Mushrooms with Marjoram and Balsamic

Makes 3 cups (750 mL)

A portobello mushroom is a mature cremini mushroom. Once the small brown cremini grows to about 4 or 6 inches (10 or 15 cm) in diameter, it is deemed to be a portobello. These are known in France as champignons de Paris and in Italy as capellone, meaning “big hat.” These large mushrooms can be sautéed, as in this recipe or in Simple Sautéed Portobello Mushrooms, or stuffed, as in the Portobello Mushroom Burgers with Chickpea Topping.

3 large portobello mushrooms, about 6 cups (1.5 L) sliced
1 to 2 tablespoons (15 to 30 mL) Earth Balance spread, coconut oil, or olive oil
1 teaspoon (5 mL) dried marjoram
2 cloves garlic, minced
1 tablespoon (15 mL) balsamic vinegar
1 tablespoon (15 mL) tamari or soy sauce
Carefully remove the stems from the mushrooms, cut the stems in half lengthwise, then cut into 1/4-inch (5 mm) thick slices. Cut each mushroom cap into three equal pieces, then cut each piece into 1/4-inch (5 mm) thick slices.

Heat the Earth Balance spread in a large skillet over medium heat, being careful not to burn the spread. Add the mushrooms pieces, including the stems, and the marjoram. Cover and cook for 4 minutes. Add the garlic and cook for 1 minute, stirring occasionally. Remove the skillet from the heat and stir in the vinegar and tamari.

Per cup (250 mL): calories: 66, protein: 3 g, fat: 4 g, carbohydrate: 6 g (2 g from sugar), dietary fibre: 2 g, calcium: 16 mg, iron: 1 mg, magnesium: 13 mg, phosphorus: 122 mg, potassium: 435 mg, sodium: 347 mg, zinc: 1 mg, thiamin: 0.1 mg, riboflavin: 0.4 mg, niacin: 4 mg, vitamin B6: 0.1 mg, folate: 20 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 1 mcg, vitamin C: 1 mg, vitamin E: 0 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 17%, fat 49%, carbohydrate 34%