Date: Wed, 26 Jul 1995 08:19:16 -0500
From: wallis@aps.anl.gov (David Wallis)
Here's an easy meal to help that primal urge to cook over an open fire :)
Grilled Portabella Mushrooms
4 large prtabella mushroom caps (about 5" in diameter)
1 large onion
1 large green pepper
4 hamburger rolls
Marinade:
1 cup low-sodium soy sauce or tamari
3/4 cup sugar
1 Tbsp fresh ground ginger (or 1 1/2 tsp dry ginger powder)
4 - 6 cloves garlic, crushed
2 1/2 cups water
Wash mushrooms. Mix ingredients for marinade. Marinate mushrooms for
1/2 to several hours (or overnight in the refrigerator).
Core and quarter green pepper.
Preheat the grill to medium heat.
Thickly slice the onion, seperate into rings and sautee in water or
veggie broth.
Grill the green pepper until nicely browned and tender (but not mushy
- it should still have some crispness to it). Grill the mushrooms
until cooked through (this may take 10 - 15 minutes, depending on
your grill and the size of the mushrooms).
Serve each mushroom cap on a bun with a slice of green pepper and some
of the sauteed onions.
kwvegan vegan