Baked Portobellos with Garlic & Basil

The reason for scraping out the gills of the mushrooms is that they turn into a black, slightly gritty liquid when the mushrooms are cooked. It doesn't harm anything to leave them on, but the dish will be nicer if you scrape them out.

1/3 cup balsamic vinegar
2 tablespoons no-salt-added tomato paste
3 cloves garlic, minced
1/2 cup chopped fresh basil
2-1/2 pounds portobello mushrooms, stems removed
1/3 cup shredded Parmesan cheese (3/4 ounce)

1 In a medium bowl, whisk together the vinegar, tomato paste, garlic, and 1/4 cup of the basil, stirring to combine.
2 With a small spoon, scrape out and discard the gills from the undersides of the mushrooms. Slice the mushrooms crosswise into 1/2-inch-wide strips.
3 Preheat the oven to 400°F. Place the mushrooms in a large bowl. Pour the vinegar mixture over the mushrooms and toss to coat well.
4 Transfer to a large shallow baking dish. Cover the baking dish with foil and bake for 10 to 20 minutes, or until the mushrooms are tender (it will take longer for thick portobello slices).
5 Remove from the oven, uncover, and stir the mushrooms again to evenly coat. Sprinkle the mushrooms with the Parmesan and basil.
Per serving: 1V

Makes 4 servings.
Per serving: 124 calories, 2.6g total fat (1.2g saturated), 6mg cholesterol, 4.8g dietary fiber, 20g carbohydrate, 10g protein, 131mg sodium.