Quick, simple, healthy, recipe for portabello mushrooms

We love mushrooms. And portobellos are a favorite. Did you know that a portobello is actually just a really big cremini mushrooms? I didn't. It can also be spelled "portabella".

Here is a super yummy, easy, healthy and quick recipe. Jim likes the shrooms on their own; I prefer them atop my salad -- the juices adding to my dressing. I typically buy 2 caps prepackaged, but if you are picking them at a farmers' market or where they are sold separately, they should be plump and firm and not slippery.

Ingredients

2 portobello mushroom caps (often sold prepackaged--chopped will yield 4 cups or more)
1 "pat" butter
2 tsp low-sodium soy sauce
2 T balsamic vinegar
* 2 tsp. finely minced garlic (or 2 "cubes" frozen crushed garlic from Trader Joe's)

Directions

1. Preaheat oven to 425 or preheat grill
2. Break or cut off remaining stem. Wipe the cap gently with damp paper towel. It is optional to clean the "gills" on the underside of the caps. See note on cleaning below.
3. Chop mushrooms into square bites
4. Melt butter in microwave safe dish (a pat is a thin slice)
5. Add soy sauce and balsamic
6. "Eye ball" it. If you need more sauce add to it.
7. In a large bowl toss the mushrooms with the sauce
8. Use foil and create pouches for the mushrooms. If you love mushrooms, two pouches for two servings. But you can do up to 4.
9. Put pouch in oven for 15-20 minutes or on grill for 15 minutes.

** NOTE on Cleaning
If you'd like to remove the gills, simply scrape with a knife or small spoon. The gills do add flavor, but most often cooks remove them especially when the mushrooms are an ingredient in a recipe -- the gills tend to turn everything else black! I remove most of them for the above recipe.

Nutrition Information per Serving (based on 2 BIG servings)

Calories: 50
Protein: 2.5 grams
Fat: 4 grams (2.6 grams saturated)
Fiber: 1.5 grams
Carbs: 7 grams
Sugars: 2 grams

** Good source of Niacin (4.5 grams) and Potassium (484 mg) and selenium (11 mcg)