• 2 Tbs. unsalted butter
• 4 portobello mushrooms, stemmed, tops cleaned and sliced
• 1/4 cup balsamic vinegar
• 2 Tbs. lime juice
• 2 Tbs. grated Parmesan cheese

Melt butter in a heavy nonstick skillet over medium high heat. Sauté mushroom slices 3-4 minutes, or until softened. Stir in vinegar and lime juice. Cover skillet and let cook 30-45 seconds. Serve sprinkled with cheese.

Per serving: calories 66, fat 6.5g, 83% calories from fat, cholesterol 17mg, protein 1.1g, carbohydrates 1.9g, fiber 0.1g, sugar 1.3g, sodium 43mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.1, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Chenin Blanc, or Beaujolais.