| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Mushrooms |
2 |
Servings |
INGREDIENTS
| 4 |
sm |
Portobello mushrooms; -about 12 ounces total |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Olive oil |
| 1 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Dry white wine |
| 1 |
c |
Sliced zucchini; 1/4 inch |
| 1 |
c |
Sliced yellow squash; 1/4 |
| 1/2 |
c |
Sliced red onion; 1/4 inch |
| 2 |
sl |
Tomato; 1/4 inch thick |
| 1/4 |
c |
Crumbled goat cheese |
|
4 |
mg; CALCIUM 136 g. |
INSTRUCTIONS
1. Remove stems; remove brown gills from the undersides of mushrooms using
a spoon.
2. Combine mushroom caps and next 5 ingredients (mushrooms through pepper)
in a large zip-top plastic bag; seal. Marinate 30 minutes; remove mushrooms
from bag, reserving marinade.
3. Preheat oven to 425 oF.
4. Place mushrooms and wine in a shallow baking dish. Bake at 425 oF for 10
minutes or until mushrooms are soft.
5. Place zucchini, yellow squash, and onions on a baking sheet; brush with
reserved marinade. Bake at 425 oF for 10 minutes or until slightly soft.
6. Place 2 mushrooms, gill sides up, on a baking sheet; divide baked vegeta
bles evenly between each mushroom. Top each with a tomato slice, 2 tablesp
oons cheese, and a mushroom. Bake at 425 oF for 10 minutes or until thorou
ghly heated.
Yield: 2 servings.
CALORIES 164 (47 % from fat); FAT 8.6 g (sat 2.9 g, mono 4 g, poly 0.9 g);
PROTEIN 7.8 g; CARB 18.4 g; FIBER 4.7 g; CHOL 13 mg; IRON 4.1 mg; SODIUM 17
Recipe by: Cooking Light Magazine, July 1997
Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03,
1998
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”