Ingredients:
PREP TIME: 15 minutes
TOTAL TIME: 29 minutes
SERVINGS: 4
2 tsp olive oil
1 onion, thinly sliced (about 1 c)
1 tsp sugar
1 Tbsp balsamic vinegar
4 portobello mushroom caps (about 3½ to 4 oz each)
⅛ tsp salt
¼ tsp ground black pepper
4 slices reduced-fat Swiss cheese (about 2 oz total)
4 light multigrain English muffins
Directions:
1. PREHEAT the grill.
2. HEAT 1 teaspoon of the oil in a small nonstick skillet over medium-high heat. Add the onion and sugar and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from the heat.
3. COMBINE the vinegar and remaining 1 teaspoon oil in a small bowl. Brush over the mushroom caps and sprinkle with the salt and pepper. Grill, covered, turning occasionally, for 9 to 11 minutes, or until tender. Top each with 1 slice of the cheese and grill for 1 to 2 minutes longer, or until the cheese melts. Transfer to a plate and keep warm.
4. TOAST the English muffins. Place the bottom half of each muffin on a plate and top with 1 portobello cap and ¼ of the onion. Top with the remaining muffin halves.
NUTRITION (per serving) 210 cal, 11 g protein, 31 g carb, 5 g fiber, 6 g fat, 2 g saturated fat, 210 mg sodium
Source: prevention.com
