Grilled Portobello Mushrooms with Thyme and Garlic
Weight Watchers Points: 1 per serving
2 Tbsp. vegetable stock
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
3 cloves garlic, minced
1 Tbsp. fresh thyme, chopped, or 1 tsp. dried thyme
1/4 tsp. salt
4 large portobello mushrooms, brushed clean and stemmed
Combine the stock, olive oil, vinegar, garlic, thyme and salt in a large zip-lock 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, about 1 hour.
Prepare a hot grill or broiler, and lightly coat the grill rack or broiler pan with cooking spray. Positon 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.
NOTES: Wow. Who knew a marinade could transform a mushroom into something really amazing? Just thinking about how good this was make me happy. Make sure to use plenty of fresh thyme - an extra sprinkle on top before serving will make these pop. Serve with Creamy Polenta with Roasted Red Pepper Coulis for a really delicious, easy, healthy, meal. Did I mention that this is delicious yet?