Portobello Mushrooms With Thyme And Parmesan Cheese

1. Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.

2. Mix in the onion and saute for 3-4 more minutes, or till done to your liking.

3. Pour over the balsamic vinegar and remove from heat.

4. Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).

5. Serve and enjoy!

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Nutrient	Quantity
Total fats	22.0482 g
Protein	5.51 g
Carbohydrates	21.7881 g
Energy	289.368 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2203 g
Water	269.2757 g
Aspartic acid	0.248 g
Calcium, Ca	216.215 mg
Lutein + zeaxanthin	2436.72 g
Fiber, total dietary	6.619 g
Fatty acids, total saturated 22:0	0.0231 g
Carotene, beta	6838.808 g
Niacin	1.8406 mg
Vitamin A, RAE	570.354 g
Arginine	0.3962 g
Riboflavin	0.1541 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0596 g
Fatty acids, total saturated 20:1	0.0521 g
Glutamic acid	0.5958 g
Sodium, Na	55.882 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1967 g
Total lipid (fat)	22.0482 g
Manganese, Mn	0.6689 mg
Fructose	6.6112 g
Proline	0.122 g
Fatty acids, total saturated 16:0	2.298 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4544 g
Choline, total	12.2525 mg
Sugars, total	12.3004 g
Serine	0.1456 g
Fatty acids, total saturated 10:0	0.0343 g
Fatty acids, total saturated 18:0	0.6011 g
Vitamin B-6	0.275 mg
Selenium, Se	1.42 g
Ash	2.2536 g
Fatty acids, total saturated 18:1 undifferentiated	12.3576 g
Pantothenic acid	0.4993 mg
Phenylalanine	0.1416 g
Copper, Cu	0.3372 mg
Betaine	0.0135 mg
Thiamin	0.278 mg
Methionine	0.0882 g
Iron, Fe	2.0977 mg
Carbohydrate, by difference	21.7881 g
Phosphorus, P	186.168 mg
Folate, total	100.26 g
Tocopherol, gamma	0.112 mg
Alanine	0.1396 g
Valine	0.1517 g
Fatty acids, total saturated 18:2 undifferentiated	4.5388 g
Glycine	0.183 g
Glucose (dextrose)	5.2632 g
Fatty acids, total saturated 14:0	0.0352 g
Zinc, Zn	1.2849 mg
Isoleucine	0.1172 g
Fatty acids, total saturated 12:0	0.0088 g
Fatty acids, total polyunsaturated	4.7626 g
Fatty acids, total saturated 14:1	0.0057 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.2067 g
Vitamin A, IU	11408.058 IU
Folate, DFE	100.26 g
Tryptophan	0.0594 g
Vitamin C, total ascorbic acid	39.3368 mg
Phytosterols	29.835 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Fatty acids, total polyunsaturated 18:1 c	0.0511 g
Fatty acids, total saturated 20:0	0.0616 g
Tyrosine	0.1119 g
Vitamin K (phylloquinone)	452.019 g
Fatty acids, total saturated	3.1232 g
Histidine	0.0786 g
Fatty acids, total monounsaturated	12.6318 g
Threonine	0.112 g
Folate, food	100.26 g
Fatty acids, total polyunsaturated 17:0	0.0058 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Vitamin E (alpha-tocopherol)	2.5336 mg
Magnesium, Mg	62.08 mg
Lysine	0.0867 g
Potassium, K	527.627 mg
Cystine	0.054 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Olive oil	1 tablespoon	119.34	0	13.5
Parmesan cheese	0	0	0	0
Balsamic vinegar	0.5 tablespoon	7.04	1.3624	0
black pepper	0	0	0	0
Garlic Clove	3	0	0	0
Green Onion	4	76.68	16.3016	1.3348
dill	1.25 cup	0	0	0
salt pepper	0	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
portabella mushroom	8	0	0	0