| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg02 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Fresh lemon luice |
| 2 |
ts |
Grated lemon zest |
| 2 |
ts |
Balsamic vinegar |
| 2 |
tb |
Minced fresh parsley |
| 1/2 |
ts |
Garlic; grated |
|
|
Salt |
|
|
Fresh black pepper; to taste |
| 1 |
lb |
Portobello mushrooms; thickly sliced |
| 1/4 |
c |
Nonfat sour cream |
|
|
OR reduced-fat sour cream |
| 2 |
tb |
Minced fresh chives |
INSTRUCTIONS
Heat a grill, stovetop grill, or broiler.
In a bowl, combine the olive oil, lemon juice, lemon zest, vinegar,
parsley, garlic, and salt and pepper. Brush the mushroom slices with the
mixture. Place them on the hot grill or stovetop grill or under the broiler
until the mushrooms soften and brown, about 6 minutes. Turn them and brown
the other side, about 4 minutes. Transfer them to a mixing bowl and stir in
the sour cream and chives. Serve warm or at room temperature.
PER SERVING: CALORIES 60, PROTEIN 3.5 G, CARBOHYDRATE 7.5 G, fat 2.7
G,CHOLESTEROL 0 MG,SODIUM 15.8 MG, 36% CALORIES FROM FAT.
Source: The Essential Vegetarian Cookbook by Diana Shaw, 1997 ISBN
0-517-88268-x (paper), 0-517-59989-9 (hardcover).
Notes: Good spread on bread for a crostini and on sourdough served with
soup.
Recipe by: Diana Shaw, The Essential Vegetarian Cookbook,pg.226
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