Dietitian's tip: A splash of olive oil with thyme and garlic brings out the mushrooms' smoky flavor and meaty texture. Serve them as a side dish or on toasted whole-grain bread.
By Mayo Clinic staff 2 tablespoons vegetable stock or broth1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar3 garlic cloves, minced1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme1/4 teaspoon salt4 large portobello mushrooms, brushed clean and stemmedCombine the stock, olive oil, vinegar, garlic, thyme and salt in a large lock-top plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches from the heat source.
Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.
Using tongs, transfer the mushrooms to a cutting board. Slice thinly and serve warm.
Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.