Date: Tue, 5 Oct 1999 09:18:46 -0700
From: "Nancy Adkins" (nadkins@dmv.com)
Message-Id: (003e01bf0f55$563c6a60$44769192@nss.udel.edu)
* Exported from MasterCook *
Grilled portabella-mushrooms
Serving Size : 6 Preparation Time :0:00
Categories : Main Course Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Portobello mushroom caps
3 ounces vegetable broth
2 limes -- juiced
1 clove garlic -- minced
1 small shallot -- minced
1 sprig rosemary -- chopped
1 teaspoon fresh parsley -- chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
2 pounds fresh spinach -- stems removed
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemar=
y,
and parsley
Marinate Mushrooms at least one hour in the mixture
grill or broil over high heat 4 minutes caps up. Turn and season the
mushrooms with pepper, Miso, vinegar,water mixture.
Broil till soft.
Steam spinach in covered pot for 1 to 2 minutes or until just wilted.
Spread spinach on serving plate arrange portobello mushrooms on top and
serve.
Cuisine:
"Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 2g Total Fat; (13% calories from fat); 8=
g
Protein; 17g Carbohydrate; 0mg Cholesterol; 470mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;=
0
Fat; 0 Other Carbohydrates
Serving Ideas : Serve over steamed fresh Spinach as a main course
or on a roll as a burger substitute
NOTES : sliced Portobello Mushrooms may be used. Grilling time may be le=
ss.
kwvegan vegan