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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 413.9
  • Total Fat: 42.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 416.8 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.2 g

View full nutritional breakdown of Grilled Portabella Mushroom Caps calories by ingredient
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Grilled Portabella Mushroom Caps

Submitted by: COLLINSLG

Introduction

Can be done with Large and small mushrooms. If large, 1 mushroom = serving and if small 3 = serving. Also, can either grill or roast in the oven. Also makes a unique serving bowl. Can be done with Large and small mushrooms. If large, 1 mushroom = serving and if small 3 = serving. Also, can either grill or roast in the oven. Also makes a unique serving bowl.
Number of Servings: 4

Ingredients

    4 large or 12 small-medium Portabella Mushroom Caps, gills scraped off and discarded.
    Vinaigrette:
    1/4 cup Balsamic Vinegar
    1/4 cup French \Dijon Mustard
    3/4 cup Extra Virgin Olive Oil
    2 Garlic cloves, minced fine or pressed
    1/4 cup freshly snipped mixerd Herbs (rosemayr, Basil, Thyme, Oregano, etc.)
    Salt and freshly ground Black Pepper, to taste
    Sqquiret of fresh Lime Jice
    Garnish: Fresh herbs of your choice
    Special Prepartions: Marinate 1 hour
    Specila Equipment:: Gas or Charcoal Grill
    or oven which can reach and hold 500 Degee F

Directions

Prepare Vinaigrette in large non-reactive bowl (glass, ceramic, or stainless steel) using the 7 ingrediedients found under Vinaigrette.
Clean the outside of the mushroom caps with a damp paper towel. Remove the stems and scrape the dark brown gills from the inside of the caps. Dip into the vinaigrette and place into a plastic zipper bag. Marinate for no more than 1 hour, turning the bag occasionally.
Preheat grill to medium and place mushrooms on the grill, turning frequently and basting to prevent burning, for 5-10 minutes, until done.

Alternatively, the mushrioom caps may be roasted in the oven at 500 F for 30 minutes.

Present cap side up on a large platter line with leafy greens for a buffet, or the caps may be turned over and fill with rice or an orzo salad. A unique serving bowl. Use your imagination.

Serves: 4- 12 depending upon the size of your musrooms and the rest of the menu.

Number of Servings: 4

Recipe submitted by SparkPeople user COLLINSLG.





TAGS:  Vegetarian Meals |

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