Portobello mushrooms have not always been such a go-to food of mine as they are now. Perhaps I didn’t quite know what to do with them to bring the best out in them. Learning that they are a “superfood” motivated me to find a way to make them irresistibly delicious and incorporate them into my repertoire of veggie dishes. The meaty and juicy texture of a portobello mushroom cap satiates any cravings for something brown and shaped like a filet mignon or the desire to cut your entree with a knife! The nutritional benefits of portobello mushrooms are many: 1 cup of sliced portobello contains only 42 calories, 1 gram of fat, 5 grams of protein, 3 grams of fiber, and only 12 grams of sodium. You can also get 31% of your daily selenium, 30% of your daily copper, 18% of your daily phosphorus and potassium, in addition to iron, magnesium, manganese, calcium, zinc, niacin and riboflavin. Yes the list goes on—they also provide pantothenic acid, folate, choline, B6 and B1 and various antioxidants. Unlike many other foods, the antioxidant levels are not destroyed by the cooking process. Whatever you’d like to call them—portobellos and portobellas and criminis—they are all the same thing, except that criminis are the smaller, younger version of the mature portobellos, which are about 4 – 6″ in diameter. OK, so you know why you should be eating them! The simplest way to make these little powerhouses is to marinate them and roast them in the oven… - See more at: http://veganamericanprincess.com/easy-marinated-roasted-portobello-mushrooms/#sthash.yiseW6Ki.dpuf
