Yield: 6 Servings
|6 ounces||Portobello mushroom -- stems|
Slice each mushroom cap into ½-inch thick slices. Toss with some of the marinade from Marinated Tomatoes and Onions or lightly brush or spray (away from grill!) with oil. Grill about 2 minutes on each side. Serve with Marinated Tomatoes and Onions.
~ - - - - - - - - - - - - - - - - - NOTES : These giant mushrooms are large enough to stand up to a real grill. Of course, you do need to place the slices crosswise to avoid disappearing acts. One weights about 3 oz. Recipe By : Jane Rubey, 1996, Deliciously Gourmet On-Line From: owner-Mc-Recipe@...