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- 2 extra-large portobello mushrooms
- 1/4 - 1/2 teaspoon crushed red pepper (optional)
- 1/4 teaspoon seasoned salt
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1 tablespoon snipped fresh basil
1. Preheat broiler. Cut off mushroom stems even with caps; discard stems. Brush or lightly rinse mushroom caps. Gently pat dry with paper towels. Place mushrooms, stem sides up, in a small shallow baking pan. Set aside.
2. In a small bowl combine the crushed red pepper (if desired), seasoned salt, and garlic. Sprinkle evenly over mushrooms. Drizzle olive oil evenly over mushrooms.
3. Place mushrooms on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until tender. Sprinkle with basil. Cut mushrooms in half; serve immediately.
4. Makes 4 servings
- Servings Per Recipe 4,
- cal. (kcal) 39,
- Fat, total (g) 3,
- carb. (g) 4,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- pro. (g) 1,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Folate (µg) 28,
- sodium (mg) 78,
- Potassium (mg) 230,
- calcium (mg) 10,
- iron (mg) 1,
- Vegetables () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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