| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra-virgin olive oil plus extra for mushrooms |
| 2 |
tb |
Chopped fresh basil |
| 2 |
|
Cloves garlic; minced |
|
|
Salt; freshly ground pepper to taste |
| 4 |
|
Portobello mushroom caps; sliced at an angle into 4 pieces each |
| 1 |
lg |
Tomato; cut into |
| 4 |
|
Sl |
| 1/2 |
c |
Shredded Asiago cheese |
| 4 |
|
Kaiser or hard rolls; split |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 5-7 minutes
1. Prepare grill. Combine olive oil, basil, garlic, salt and pepper in
small bowl; mix well. Set aside. 2. Brush mushrooms with additional olive
oil. Grill, rounded side up, 2 to 3 minutes. Turn mushrooms. Add rolls to
grill. Grill 1 to 2 minutes. 3. Spread a little basil oil on bottom half of
rolls. Top each with tomato slice, additional basil oil, cheese, mushroom
slices and top of roll. Cut in half and serve. Nutrition information per
serving: Calories ...... 355 Fat ............ 20 g Cholesterol .. 15 mg
Sodium ..... 350 mg Carbohydrates .. 34 g Protein ....... 11 g
Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 22, 1997
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