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	This is in response to a request from R. Siegel for any recipes using

		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 -chopped 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 rec.food.rec by Judi M. Phelps, 6/17/95. Internet: jphelps@shell.portal.com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Grilled Marinated Portobellos Categories: Vegetables Yield: 2 servings 1 lb Portobello mushrooms; sliced -thick 1/2 t Salt; or to taste White pepper; freshly ground 1 T Olive oil MMMMM--------------------------MARINADE------------------------------- 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 rec.food.recipes by Judi M. Phelps, 6/17/95. Internet: jphelps@shell.portal.com MMMMM 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.