Yield: 1 servings
|2 tablespoons||Extra virgin olive oil|
|1 tablespoon||Fresh lemon luice|
|2 teaspoons||Grated lemon zest|
|2 teaspoons||Balsamic vinegar|
|2 tablespoons||Minced fresh parsley|
|½ teaspoon||Garlic; grated|
|\N \N||Fresh black pepper; to taste|
|1 pounds||Portobello mushrooms; thickly sliced|
|¼ cup||Nonfat sour cream|
|\N \N||OR reduced-fat sour cream|
|2 tablespoons||Minced fresh chives|
Heat a grill, stovetop grill, or broiler.
In a bowl, combine the olive oil, lemon juice, lemon zest, vinegar, parsley, garlic, and salt and pepper. Brush the mushroom slices with the mixture. Place them on the hot grill or stovetop grill or under the broiler until the mushrooms soften and brown, about 6 minutes. Turn them and brown the other side, about 4 minutes. Transfer them to a mixing bowl and stir in the sour cream and chives. Serve warm or at room temperature.
PER SERVING: CALORIES 60, PROTEIN 3½ G, CARBOHYDRATE 7½ G, fat 2.7 G,CHOLESTEROL 0 MG,SODIUM 15⅘ MG, 36% CALORIES FROM FAT.
Source: The Essential Vegetarian Cookbook by Diana Shaw, 1997 ISBN 0-517-88268-x (paper), 0-517-59989-9 (hardcover).
Notes: Good spread on bread for a crostini and on sourdough served with soup.
Recipe by: Diana Shaw, The Essential Vegetarian Cookbook,pg.226 Converted by MM_Buster v2.0l.