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VCE: Grilled Portobello Mushrooms

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* Exported from MasterCook Mac *

 

Grilled Portobello Mushrooms

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 390

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound portobello mushrooms -- stems removed

- about two large

3 tablespoons parsley -- finely chopped

1 teaspoon dried oregano

2 cloves garlic -- minced

1/4 cup extra virgin olive oil

 

These meaty mushroom slices are wonderful tucked into a sandwich or

simply by themselves. You can turn them into a substantial entree by

placing a whole cap over a mound of braised or sauteed greens.

Carefully remove the stems from 1 pound (two large) portobello

mushrooms and wipe the caps. Chop 3 tablespoons parsley, 1 teaspoon

dried oregano, and 2 garlic cloves together and stir into 1/4 cup

extra virgin olive oil. Brush part of this mixture over the

mushrooms, then grill until the mushrooms begin to brown and are soft

tot he touch, 8 to 10 minutes on each side. Slice the mushrooms on a

slant to expose a wide band of flesh, then pile them on a platter,

season with salt and pepper, and drizzle with the remaining parsley

mixture.

 

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

 

 

Per serving (excluding unknown items): 502 Calories; 54g Fat (95%

calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol;

23mg Sodium

Food Exchanges: 1 Vegetable; 11 Fat

 

 

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