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Portobello mushrooms.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Grilled Portobello Mushrooms
Categories: Vegetables, Vegetarian, Main dish
Yield: 5 servingss

3 lg Fresh portobello mushrooms;
-stems removed and cleaned
2 tb Olive oil
5 Garlic cloves; finely
pn Salt
pn Freshly ground black pepper
pn Oregano
Chopped parsley for garnish

Quarter the caps. Place them on a broiler pan pre-coated with a
little olive oil, bottoms up. Cover the mushrooms with chopped
garlic, salt and pepper.

Drizzle half the olive oil over the mushrooms. Put under the
broiler for about five minutes. Remove the mushrooms and probe
with the fork for softness.

Sprinkle with oregano and parsley and return to oven, this time for
another five minutes, checking every two minutes for the perfect
tenderness. They should be soft on both tops and bottoms.

Serve hot as a main course with a vegetable-rice mixture.

Total calories per serving: 87 fat: 8 g
Vegetarian Journal/Sept-Oct 94/MM by DEEANNE

Shared on by Judi M. Phelps, 6/17/95.


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Grilled Marinated Portobellos
Categories: Vegetables
Yield: 2 servings

1 lb Portobello mushrooms; sliced
1/2 t Salt; or to taste
White pepper; freshly ground
1 T Olive oil

3 oz Extra-virgin olive oil
2 Limes; juice of
1 Clove garlic; minced
1 sm Shallot; chopped
1 t Fresh rosemary; chopped
1 t Fresh parsley; chopped

Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.

MARINADE: In shallow platter, mix together marinade ingredients.
Add mushroom slices. Marinate at least one hour. Serve chilled.

Per serving: 503 cal, 50 gm fat, 0 mg chol, 544 mg Na. From the
American Mushroom Institute, in the Orlando Sentinel, 4/20/95.
Prodigy, Thomas Shepard (SKDR61A)

Shared on by Judi M. Phelps, 6/17/95.


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Grilled Portobello Salad with Goat Cheese*
Categories: Salads
Yield: 4 servings

3 T Extra-virgin olive oil
3 T Strong brewed tea
1 1/2 T Balsamic vinegar
1 1/2 T Italian flat-leaf parsley;
-finely chopped
2 Clove garlic; finely chopped
1/2 t Dijon mustard
1/2 t Dried marjoram
Salt & pepper; to taste
4 lg Portobello mushrooms
4 c Curly lettuce; red & green
-washed, dried & torn
3 oz Aged or fresh goat cheese
1 md Vine-ripened tomato; peeled,
-seeded & diced.

Place a broiler pan about 6" from the source of heat; preheat the
broiler and broiler pan. In a large bowl, whisk together half
the olive oil, the tea, vinegar, parsley, garlic, mustard,
marjoram, salt and pepper; set aside.

Trim mushroom stems and reserve for another use. Wipe mushroom
caps clean with a damp paper towel. Brush the mushroom caps with
the remaining olive oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated
broiler pan and broil until tender and lightly browned, 2-4 min
per side.

While the mushrooms broil, add salad greens to the dressing and
toss. Arrange the greens on 4 individual salad plates. When the
mushrooms are done, cut them into thick slices and set them on the
greens. Crumble cheese over the mushrooms and scatter tomatoes
over all. Add a grinding of black pepper and serve.


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