Marinated portobello mushrooms with roasted pepper vinaig
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh Portobello mushrooms, |
| Stems trimmed | ||
| Olive oil for skillet | ||
| 4 | tablespoons | Balsamic vinegar |
| 6 | Garlic cloves, minced | |
| 2 | tablespoons | Chopped fresh thyme leaves |
| ⅓ | cup | Olive oil |
| 1 | Red pepper, roasted, peeled, | |
| Seeded and chopped coarsely | ||
| 1 | Poblano chile, roasted, | |
| Peeled, seeded and chopped | ||
| Coarsely | ||
| 4 | Garlic cloves, peeled | |
| 2 | tablespoons | Red wine vinegar |
| 1 | Lemons; Juice of | |
| ¼ | cup | Oil, olive |
| Coarse salt | ||
| Black pepper | ||
Directions
TOO HOT TAMALES #TH6308
MARINADE
VINAIGRETTE
In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
Heat a clean griddle or skillet and wipe down with an oiled cloth.
Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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