Heart Healthy Grilling
Summertime is the perfect time to get in shape, and healthy eating is one way to get there! The nice weather brings on the freshest produce as well as the perfect grilling weather. The American Heart Association provided this great recipe for grilled Portobello mushrooms, a heart healthy treat:
Ingredients
4 whole portobello mushrooms
4 tablespoons balsamic vinegar
Vegetable oil spray
1/2 cup low-sodium vegetable broth
1/2 cup water
1/4 teaspoon ground turmeric
2/3 cup uncooked couscous
1/4 cup dried cranberries
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
Vegetable oil spray
1 teaspoon olive oil
2 medium garlic cloves
6 ounces fresh collard greens or kale or 8 ounces fresh spinach, chopped
2 tablespoons water
1 tablespoon light tub margarine
1/2 medium red bell pepper, finely chopped
Cooking Instructions
In the top of each mushroom, cut four slits, each 2 to 3 inches long and about 1/2 inch deep. Remove the stems. Place the mushrooms with top side up in a shallow casserole dish.
Sprinkle the mushrooms with half the balsamic vinegar. Lightly spray the top sides of the mushrooms with vegetable oil spray. Turn the mushrooms over and sprinkle with the remaining vinegar. Lightly spray the bottom sides with vegetable oil spray. Cover with plastic wrap. Set aside. (Mushrooms will keep in the refrigerator for up to 1 hour.)
In a medium saucepan, bring the broth, 1/2 cup water, and turmeric to a boil over high heat. Stir in the couscous, cranberries, lemon zest, and salt. Remove from the heat. Let stand, covered, for at least 5 minutes.
Meanwhile, preheat the grill on medium-high. Lightly spray the grill rack with vegetable oil spray.
Heat a medium saucepan over medium heat. Pour the oil into the saucepan and swirl to coat the bottom. Cook the garlic for 1 minute.
Stir in the collard greens and 2 tablespoons water. Cook, covered, for 2 to 3 minutes, or until the greens are tender.
Add the margarine; stir for 30 seconds, or until melted. Remove from the heat and cover to keep warm.
Grill the mushrooms for 2 to 3 minutes on each side.
Place one mushroom with stem side up on each of four plates. Spoon a quarter of the couscous on top of each mushroom. Spoon a quarter of the greens on top of the couscous. Sprinkle each with the bell pepper. Serve warm.
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