| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Vegetables | 2 | Servings |
INGREDIENTS
| 1 | lb | Portobello mushrooms; sliced thick |
| 1/2 | ts | Salt; or to taste |
| White pepper; freshly ground | ||
| 1 | tb | Olive oil |
| 3 | oz | Extra-virgin olive oil |
| 2 | Limes; juice of | |
| 1 | Clove garlic; minced | |
| 1 | sm | Shallot; chopped |
| 1 | ts | Fresh rosemary; chopped |
| 1 | ts | Fresh parsley; chopped |
INSTRUCTIONS
MARINADE Season mushrooms with salt, white pepper and olive oil to taste. Grill over high heat for 4 min or until soft. Let cool. MARINADE: In shallow platter, mix together marinade ingredients. Add mushroom slices. Marinate at least one hour. Serve chilled. Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the American Mushroom Institute, in the Orlando Sentinel, 4/20/95. Prodigy, Thomas Shepard (SKDR61A) Shared on rec.food.recipes by Judi M. Phelps, 6/17/95. Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS <JPHELPS@SHELL.PORTAL.COM> On MON, 19 JUN 1995 151157 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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