Grilled marinated portobellos

Yield: 2 Servings

Measure Ingredient
1 pounds Portobello mushrooms; sliced thick
½ teaspoon Salt; or to taste
\N \N White pepper; freshly ground
1 tablespoon Olive oil
3 ounces Extra-virgin olive oil
2 \N Limes; juice of
1 \N Clove garlic; minced
1 small Shallot; chopped
1 teaspoon Fresh rosemary; chopped
1 teaspoon Fresh parsley; chopped


Season mushrooms with salt, white pepper and olive oil to taste.

Grill over high heat for 4 min or until soft. Let cool.

MARINADE: In shallow platter, mix together marinade ingredients. Add mushroom slices. Marinate at least one hour. Serve chilled.

Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the American Mushroom Institute, in the Orlando Sentinel, 4/20/95.

Prodigy, Thomas Shepard (SKDR61A) Shared on by Judi M. Phelps, 6/17/95. Internet: jphelps@... Submitted By JUDI MAE PHELPS <JPHELPS@...> On MON, 19 JUN 1995 151157 GMT

Similar recipes