February 14, 2006

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Portobello Fillets

Here, from 500 More Low-Carb Recipes, is a seriously fancy, romantic main course that takes no planning, and almost no time. So stop at the grocery store on the way home tonight! You've still got time to make a knock-his-or-her-socks-off (and hey, maybe some other articles of clothing!) Valentine's Day dinner. You'll want to halve this for a dinner for two, of course.

Portobello Filets

4 large portobello mushrooms
1 cup balsamic vinaigrette dressing
4 filets mignon, about 5 ounces each
olive oil for brushing

Lay your portobellos in a shallow baking dish, gill side up, and pour the balsamic vinaigrette over them. Turn them over once or twice, to make sure they're thoroughly coated in the dressing, then let them sit for 10 to 15 minutes.

Okay, now you're going to multi-tast: Heat up the broiler to "high", and brush your steaks with a little olive oil. Also heat up your electric tabletop grill.

Start your filets broiling close to the heat, and set your oven timer -- I'd probably give them about 5 -- 5 1/2 minutes per side, but cook them to your own preference. When you turn them over, put the marinated mushrooms in your electric grill. Let them cook for about 5 minutes. Your steak and your mushrooms should be done right about the same moment!

Put each mushroom on a plate, and put a filet on top of each, then serve piping hot.

4 servings, each with: 717 Calories; 64g Fat; 28g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7 grams usable carb. However, this analysis assumes you consume all of the balsamic vinaigrette, while in actuality some will be left in the dish you marinated the mushrooms in. So you'll actually get fewer carbs and calories than this.

(Reprinted from 500 More Low-Carb Recipes by Dana Carpender, by permission of Fair Winds Press.)

Posted by HoldTheToast at February 14, 2006 12:04 PM