[wpurp-searchable-recipe] – – olive oil, portabella mushrooms (chopped), sliced shallots, Sea salt and freshly ground black pepper (to taste), Marsala wine (or use low sodium beef broth), chopped flat-leaf Italian parsley, Heat the oil in a large skillet over medium-high heat; add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. ; Season with salt and pepper and add wine (or broth); bring to a boil then reduce heat and cook for about 1 minute; stir in parsley. ; Serve immediately.; – <strong>LC SERVING SUGGESTION:</strong> Baked Hubbard squash and garlicky sautéed spinach.
<strong>SERVING SUGGESTION:</strong> Add whole-grain rolls and butter.
<strong>KOSHER:</strong> No changes necessary.
<strong>GLUTEN-FREE:</strong> Make sure wine (or broth) is gluten-free.
<strong>NUTRITION:</strong> per serving: 133 Calories; 3g Fat; 5g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat. Points: 2 – Dinner – Low-Carb[/wpurp-searchable-recipe]
