| 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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