| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Side dish, Grill, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 3 |
|
Garlic cloves, minced |
|
|
Black pepper |
| 12 |
lg |
Fresh portobello mushrooms, washed & stems removed |
INSTRUCTIONS
Melt the butter, olive oil, lemon juice, garlic & pepper together in a
small pot or on the grill. Slice any mushrooms that are over 3
inches in diameter into strips. Brush the mushrooms generously with
the melted mixture. On a covered grill, over medium-hot coals, grill
the mushrooms upside down for about 8 minutes. Trun & grill the tops
for another 8 minutes. The mushrooms should be very tender & well
browned.
Kelly McCune, "Vegetables on the Grill"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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