When I get invited to a bar-b-q, my favorite things to bring are portobello
mushrooms and corn on the cob. They're easy to deal with. Marinate the
portobellos in balsamic vinegar for an hour beforehand and then throw 'em
on the grill like burgers. I remove the stem and cut slits on the cap. In
a group of non-vegetarians, the sight of 5" diam. mushrooms on the grill is
a conversation-starter.
From: Andrew Evans <aevans@cais.cais.com>. Fatfree Digest, Vol. 10: Issue
11, Sunday, 21 Aug 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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