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 - See more at: http://veganamericanprincess.com/easy-marinated-roasted-portobello-mushrooms/#sthash.OfQVoX0q.dpuf
