I have recently started a year-long health and fitness challenge as a member of My Peak Challenge, a charitable fund that encourages people to get fit while also helping others (a portion of proceeds funds blood cancer research). In addition to their detailed workout regimen, they also have a nutritional plan. While I am doing the workouts, I’m not following the nutritional side of things (let’s overhaul one aspect of my life at a time), but they do have some interesting recipes that I’d thought I’d try. I am a huge fan of portobello mushrooms and have been looking for side dishes that aren’t my go-to carb extravaganza (e.g., mashed potatoes).
from My Peak Challenge 2017
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 tsp brown sugar
6 large portobello mushroom caps
4 oz fresh mozzarella, diced or shredded
2 tsp olive oil
Heat oven to 375 F. In a small bowl, whisk together vinegar, juice and sugar. Place mushroom caps on parchment-lined baking tray. Brush with about half of the balsamic mixture. Top with mozzarella then drizzle remaining mixture on top. Drizzle with olive oil. Bake for 20 minutes.
Per serving: 373 calories (protein: 27 g, carbs: 19 g, fat: 18 g)
Delightfully simple to put together and super delicious! The slight sweetness from the balsamic, against the tangy mozzarella and earthy mushroom flavours, was a lovely combination. It was also just filling enough (when I eat vegetables, I never seem to feel terribly full/satisfied) and paired well with bit of honey-mustard salmon I was having. A side dish I will definitely return to…thanks MPC!