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Portobello Mushrooms Topped with Walnuts
Source: dLife

A meaty portobello mushroom stuffed with walnuts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 151.1
Total Carbs 5.7 g
Dietary Fiber 1.5 g
Sugars 2.1 g
Total Fat 13.0 g
Saturated Fat 1.7 g
Unsaturated Fat 2.9 g
Potassium 421.0 mg
Protein 3.2 g
Sodium 80.1 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  fresh portobello mushroom
2 each  anchovy fillets
1 tbsp  balsamic vinegar
3 tbsp  olive oil
1 each  medium garlic cloves
2 tbsp  chopped walnuts
  1. Preheat broiler or grill.
  2. Wash mushrooms and dry.
  3. Remove stems and place in a shallow baking dish.
  4. Dry anchovy fillets with a paper towel to remove any excess water.
  5. In a small bowl mix the vinegar, oil, and garlic, and mash in the anchovies.
  6. Brush mixture onto both sides of mushroom and let sit for at least 15 minutes. Turn mushrooms in pan a few times.
  7. Broil mushrooms, top side up, for 5 minutes.
  8. Turn mushrooms and brush on marinade. Add in walnuts and broil 3-4 more minutes.

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