| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main course, Sandwiches | 6 | servings |
INGREDIENTS
| 6 | Portobello mushroom caps | |
| 3 | oz | Vegetable broth |
| 2 | Limes; juiced | |
| 1 | Clove garlic; minced | |
| 1 | sm | Shallot; minced |
| 1 | Sprig rosemary; chopped | |
| 1 | ts | Fresh parsley; chopped |
| Fresh ground pepper | ||
| 3 | tb | Miso |
| 3 | tb | Balsamic vinegar |
| 6 | tb | Water |
| 2 | lb | Fresh spinach; stems removed |
INSTRUCTIONS
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemary, and parsley Marinate Mushrooms at least one hour in the mixture grill or broil over high heat 4 minutes caps up. Turn and season the mushrooms with pepper, Miso, vinegar,water mixture. Broil till soft. Steam spinach in covered pot for 1 to 2 minutes or until just wilted. Spread spinach on serving plate arrange portobello mushrooms on top and serve. Cuisine: "Vegetarian" Serving Ideas : Serve over steamed fresh Spinach as a main course or on a roll as a burger substitute NOTES : sliced Portobello Mushrooms may be used. Grilling time may be less. Posted to fatfree digest by "Nancy Adkins" <nadkins@dmv.com> on Oct 5, 1999, converted by MM_Buster v2.0l.
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