When everyone is grilling out this summer, you still can too! Grill portobello mushrooms and top with melted cheese or grilled tofu to give it some protein punch!
4 Oakshire Portobello Caps
1/4 cup balsamic vinegar
2 T Olive Oil
1 clove of garlic minced
1/2 onion chopped
1/4 cup fresh basil, chopped
chopped veggies of your choice (onion, bell pepper, carrots, etc)
low fat or reduced fat cheddar or mozzarella cheese
Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill. Feel free to add onions and other veggies on top of the mushrooms, then sprinkle with low fat cheese. YUM!