Broiled portabellos

Yield: 4 Servings

Measure Ingredient
1 tablespoon Miso; dark barley
1 tablespoon Balsamic Vinegar
2 tablespoons Water; or vegetable stock
2 \N Mushrooms; Portabellos, 5 - 6\" in diameter
\N \N Olive Oil
\N \N Fresh Parsley; minced

These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish.

In a bowl, whisk together miso, vinegar and stock or water; set aside.

Carefully remove mushroom stems and slice about ¼" thick. Leave caps whole, or for faster cooking, slice into ¼" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min.

Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley.

Serves 4

Variations: This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.

Recipe by: Susan Jane Cheney a former Moosewood cook.

NOTES : Cal 11⅗, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g, Sodium 157mg, CFF 21%.

Recipe by: Vegetarian Times, March 1995, pg 62 Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@...> on Sep 16, 1997

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