Grilled Portabella Mushroom Caps
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
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
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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.
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.
Member Ratings For This Recipe
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