veg m & p - Grilled Portobello Mushrooms with Garlic and Herb-Infused Oil

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Grilled Portobello Mushrooms with Garlic and Herb-Infused Olive Oil

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 garlic cloves -- minced

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh marjoram leaves

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

4 large portobello mushroom caps

1 teaspoon snipped fresh chives for garnish

 

Meaty portobello mushrooms readily absorb the flavor of the garlic and fresh

herbs in this flavorful marinade, and they look and smell as good as they taste.

While the mushrooms are marinating, you can get the rest of the dinner ready.

 

In a small saucepan, combine the garlic, rosemary, thyme, marjoram, oil, and

salt and pepper to taste. Heat over medium heat until fragrant. Keep warm over

low heat.

 

With a sharp knife or spoon, carefully scrape the dark brown gills from the

underside of the mushroom caps. Place the mushrooms in a shallow bowl. Pour the

hot oil mixture over them, turning to coat. Set aside to marinate for 30

minutes.

 

Preheat the grill. Remove the mushrooms from the marinade (reserve the marinade)

and grill, turning once, until tender, about 5 minutes. Serve garnished with a

drizzle of the reserved marinade and a sprinkle of the chives.

 

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 194 Calories; 19g Fat (81.8% calories

from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 1/2 Vegetable; 3 1/2 Fat.

 

 

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