| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg02 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Extra virgin olive oil |
| 1 |
T |
Fresh lemon luice |
| 2 |
t |
Grated lemon zest |
| 2 |
t |
Balsamic vinegar |
| 2 |
T |
Minced fresh parsley |
| 1/2 |
t |
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 |
T |
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 Converted by MM_Buster v2.0l.
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