Simple Sautéed Portobello Mushrooms
Makes 2 mushrooms
Sometimes we return again and again to the simplest meals. Here, the delicate and unique flavour of the mushrooms comes through. These whole sautéed mushrooms can be served as the “meat” on a plate or in a sandwich, used in place of a patty in a whole-wheat hamburger bun, or sliced as a salad topping.
1 to 2 tablespoons (15 to 30 mL) Earth Balance spread or olive oil
2 large whole portobello mushrooms
Salt and pepper
Remove the stems from the mushrooms. Heat the Earth Balance spread in a large skillet over medium-high heat. Place the whole mushrooms in the pan, sprinkle with salt and pepper to taste, and cook for 4 minutes, until the moisture has evaporated. Turn and cook the other side for 2 minutes, until heated through.
Per mushroom: calories: 69, protein: 2 g, fat: 6 g, carbohydrate: 4 g (1 g from sugar), dietary fibre: 2 g, calcium: 6 mg, iron: 0.4 mg, magnesium: 8 mg, phosphorus: 91 mg, potassium: 339 mg, sodium: 4 mg, zinc: 0.4 mg, thiamin: 0.1 mg, riboflavin: 0.3 mg, niacin: 3 mg, vitamin B6: 0.1 mg, folate: 15 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 10%, fat 70%, carbohydrate 20%
