Grilled Marinated Portobello Mushrooms

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<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

Grilled Marinated Portobello Mushrooms

</Nam></Summ>

<RcpE name= " Grilled Marinated Portobello Mushrooms " author= " Cooking Live,

#CL9556: Al Fresco Dining: Cook Along " >

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<![CDATA[

* Exported from MasterCook *

 

Grilled Marinated Portobello Mushrooms

 

Recipe By :Cooking Live, #CL9556: Al Fresco Dining: Cook Along

Serving Size : 4 Preparation Time :0:00

Categories : Grill Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SHERRY VINAIGRETTE:

1/3 cup medium-dry Sherry

3 tablespoons balsamic vinegar

1 tablespoon minced garlic

1 tablespoon minced shallot

1 tablespoon sugar

Salt -- to taste

Pepper -- to taste

1/2 cup olive oil

1/2 cup vegetable oil

3 tablespoons finely chopped mixed fresh herbs such as b -- parsley,

thyme, sage

4 large portobello mushrooms

6 ounces mesclun

4 ounces ricotta salata

 

Vinaigrette: In a very small saucepan boil sherry until reduced by about half

and let cool. In a bowl whisk together sherry

reduction, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste.

Add oils in a stream, whisking until emulsified.

Whisk in herbs. Reserve 1/4 cup vinaigrette for dressing mesclun. Transfer

remaining vinaigrette to a large sealable plastic bag.

Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess

air. Put bag in bowl. Marinate mushrooms, chilled,

turning bag once or twice at least 15 minutes and up to 2 hours.

 

Remove mushrooms from bag, letting excess vinaigrette drip off. Grill on hot

grill for about 5 minutes on each side or until done.

 

In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste

and divide among 4 plates. Transfer mushrooms to

cutting board and slice into 1-inch slices. Transfer sliced mushrooms to plates

and garnish with curls of ricotta salata.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KES on 8/15/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 565 Calories (kcal); 55g Total Fat; (87% calories from fat); 3g

Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 1363 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Grill

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<CatT>

Vegetables

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<IngR name= " SHERRY VINAIGRETTE: " code= " S " ></IngR>

<IngR name= " medium-dry Sherry " unit= " cup " qty= " 1/3 " >

<INtI>

1363

</INtI>

</IngR>

<IngR name= " balsamic vinegar " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " minced garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " minced shallot " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " sugar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Salt " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " Pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " finely chopped mixed fresh herbs such as basil " unit= " tablespoons "

qty= " 3 " >

<IPrp>

parsley, thyme, sage and chives

</IPrp>

</IngR>

<IngR name= " portobello mushrooms " unit= " large " qty= " 4 " ></IngR>

<IngR name= " mesclun " unit= " ounces " qty= " 6 " ></IngR>

<IngR name= " ricotta salata " unit= " ounces " qty= " 4 " ></IngR>

<DirS>

<DirT>

Vinaigrette: In a very small saucepan boil sherry until reduced by about half

and let cool. In a bowl whisk together sherry

reduction, balsamic vinegar, garlic, shallot, sugar, salt and pepper to taste.

Add oils in a stream, whisking until emulsified.

Whisk in herbs. Reserve 1/4 cup vinaigrette for dressing mesclun. Transfer

remaining vinaigrette to a large sealable plastic bag.

Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess

air. Put bag in bowl. Marinate mushrooms, chilled,

turning bag once or twice at least 15 minutes and up to 2 hours.

</DirT>

<DirT>

Remove mushrooms from bag, letting excess vinaigrette drip off. Grill on hot

grill for about 5 minutes on each side or until done.

</DirT>

<DirT>

In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste

and divide among 4 plates. Transfer mushrooms to

cutting board and slice into 1-inch slices. Transfer sliced mushrooms to plates

and garnish with curls of ricotta salata.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 8/15/00 " />

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