Grilled Portabella Mushroom Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large or 12 small-medium Portabella Mushroom Caps, gills scraped off and discarded.Vinaigrette:1/4 cup Balsamic Vinegar1/4 cup French \Dijon Mustard3/4 cup Extra Virgin Olive Oil2 Garlic cloves, minced fine or pressed1/4 cup freshly snipped mixerd Herbs (rosemayr, Basil, Thyme, Oregano, etc.)Salt and freshly ground Black Pepper, to tasteSqquiret of fresh Lime JiceGarnish: Fresh herbs of your choiceSpecial Prepartions: Marinate 1 hourSpecila Equipment:: Gas or Charcoal Grillor oven which can reach and hold 500 Degee F
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.
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.
Nutritional Info 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