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Portobellos with Arugula and Parmigiano
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This dish is from Mario Batali's cookbook "Italian Grill." He shared it exclusively with Martha Stewart Living Radio (Sirius channel 112).
Ingredients
- 6 large portobello mushrooms, stems removed
- 1/4 cup plus 2 tablespoons of extra-virgin olive oil
- 1 teaspoon anchovy paste
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme, crumbled
- Generous 4 cups trimmed arugula, washed and spun dry
- Juice of 1/2 small lemon
- Coarse sea salt and freshly ground black pepper
- 4-ounce chunk of Parmigiano-Reggiano for shaving
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 122 % Daily Value *
- Total Fat: 11 g 16.66%
- Saturated Fat: 4 g 22.41%
- Trans Fat: 0 g %
- Cholesterol: 18 mg 5.98%
- Sodium: 119 mg 4.98%
- Calcium: 152 mg 15.24%
- Potassium: 74 mg 2.11%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.43%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 0 g 0.98%
- Sugar: 0 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 10.15%
- Vitamin C 3.4%
- Vitamin D 1.13%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
