| 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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