Let’s talk about delicious portobello in bread rolls!
These mushrooms are rich in minerals, like phosphorus, potassium, and vitamins like niacin, pantothenic acid, folate, and thiamin. But on top of this, eating portobello mushrooms can promote better digestion. It lowers the risk of gallstones and other digestive issues, like constipation and hemorrhoids.
Portobello in Bread Rolls May Become the Best Meal for a Healthy Digestion
If you want to keep your gut healthy, add more mushrooms to your diet. Portobello is also low in carbohydrates, but it is a good source of fiber and water, making it safe to eat without raising blood sugar. A whole cup of portobello mushroom only has 35 calories!
Provolone is good in moderation.
While not a significant source of protein, and high in fat, provolone cheese is a very good source of calcium, phosphorus, and magnesium. You can consume it in moderation—like in this portobello in bread rolls recipe—and get a good amount of your daily requirements for bone strength.
Garlic, Onions, and Tomatoes Help Digestion Too!
This is a great recipe for your digestion, as it has garlic and onions, both of which promote healthy gut microbiota growth and aid indigestion. Both vegetables are high in vitamin B6, vitamin C, selenium, and fiber.
Tomatoes, on the other hand, are considered very healthy food that contains lycopene, a compound proven to lower risk of cancer. And to top it all, tomatoes also have a high amount of vitamin A, another antioxidant.
To wrap it up, add some basil and oregano for the final touch
Basil is high in vitamin A, K, calcium, iron, and manganese. This superfood helps protect your brain and arteries, but it also protects your gut against bacteria and ulcers. Oregano, similarly, protects your body thanks to its high number of antioxidants including thymol, carvacrol, limonene, terpinene, ocimene, and caryophyllene.
Discover another portobello mushroom recipe here: Cheesy Portobello Mushroom Lasagna That Is Good for You [Recipe]
Portobello in Bread RollsCourse: Mushroom Recipes
4 large Portabella mushrooms
1/4 cup (60 ml) balsamic vinegar
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
2-4 cloves garlic, minced
salt and pepper
4 oz. (25 g) sliced provolone cheese
4 whole wheat rolls
romaine lettuce leaf
sliced grilled onion
- To start, preheat the grill and grease it. Cut off all the mushroom stems and discard them.
- On a line up baking sheet, arrange the mushroom caps with the smooth side facing up.
- Then season it with salt and pepper.
- Combine in the vinegar, oil, basil, oregano, and garlic on a mixing bowl. This will serve as the marinade.
- Brush or drizzle it allover the mushroom caps. Allow them to sit for 12 to 16 min.
- You can now drain the mushroom caps and reserve the marinade. And place them over the grill.
- Allow it to cook for 3 to 4 min on each side while basting with the reserved marinade once in a while.
- Top it with the cheese slices, and cook for another 1 min.
- You can place this cheesy mushroom with bread rolls, and serve with your favorite sauce and toppings.