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Ingredientes
- 4 x portobello mushroom caps
- 2 Tbsp. Rosemary Oil (see recipe)
- 1 lb fresh asparagus
Direcciones
- Remove brown gills from undersides of portobello mushroom caps using a spoon, discarding gills. Brush mushrooms with 1 Tbsp. Rosemary Oil. Snap off tough ends of asparagus; brush with remaining 1 Tbsp. Rosemary Oil.
- Grill mushrooms, covered with grill lid, over high heat (400 to 500 degrees) 5 min on each side. Cut mushrooms into strips.
- Grill asparagus, covered with grill lid, over high heat 2 min on each side.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 22 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 344mg | 10% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.73g | 1% |
| Protein 2.24g | 4% |
