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Grilled Portobella Mushrooms with Mango Chutney

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Submitted by maryk

YIELD

2 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

4 4
EACH EACH MUSHROOMS, PORTABELLO *
1 1
1 1
1 5
TEASPOON ML MISO PASTE
1 1
BUNCH BUNCH ARUGULA (ROQUETTE) *

Directions

Carefully remove stems from mushrooms (use for soup) and clean them thoroughly.

Marinate in vinegar/miso/soy sauce for an hour or so.

Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar.

Clean the lettuce and separate into single leaves.

Grill the mushrooms on both sides.

When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern.

To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 20 16% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 6%
Sugars g
Protein 2g
Vitamin A 37% Vitamin C 127%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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