Grilled portobello mushrooms with tomato sauce

Yield: 1 Servings

Measure Ingredient
2 mediums Portobello mushrooms, stems removed and wiped clean
1 tablespoon Olive oil
1 teaspoon Kosher salt
1 teaspoon Black pepper
2 tablespoons Extra-virgin olive oil
3 \N Garlic cloves, thinly sliced, (up to 4)
5 \N Plum fresh or canned tomatoes, diced small
1 teaspoon Kosher salt
¼ teaspoon Black pepper
⅓ cup Dry white wine
½ cup Water or chicken broth or low-sodium canned chicken broth
6 \N Fresh basil leaves, cut into chiffonade
\N \N Shaved Parmesan cheese, optional



Prepare the grill or preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or on a grill and cook until they are deeply browned, about 4 minutes per side.

Remove from the heat. When the mushrooms are cool enough to handle, thinly slice them on an angle and set aside.

To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2-3 minutes. Add the tomatoes, salt and pepper and cook until tomatoes are soft and stew-like, about 4-5 minutes. Add the wine and cook for 5 minutes more. Add the broth and cook until the liquid has reduced by half, about 5 minutes more. Add the reserved mushrooms and the basil and cook until the mushrooms are warmed through, about 1 minute.

Serve plain or with shaved Parmesan cheese over pasta or polenta.

Yield: 4 servings

Nutritional information:142.3 calories and 3⅖ grams of fat per serving(including plain polenta but not Parmesan) (Courtesy of Todd English "The Olives Table")

RECIPE FOR HEALTH SHOW #RHC217, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW #RHC217 Posted to MC-Recipe Digest V1 #550 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997

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