 |
|
Grilled Mushrooms & Sour Cream
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
2 teaspoons balsamic vinegar
2 tablespoons minced fresh parsley
1/2 teaspoon garlic, grated
salt
fresh black pepper, to taste
1 pound portabello mushrooms, thickly sliced
1/4 cup nonfat sour cream or reduced-fat sour cream
2 tablespoons minced fresh chives
Heat a grill, stovetop grill, or broiler. In a bowl, combine the
olive oil, lemon juice, lemon zest, vinegar, parsley, garlic, and
salt and pepper. Brush the mushroom slices with the mixture.
Place them on the hot grill or stovetop grill or under the broiler
until the mushrooms soften and brown, about 6 minutes. Turn them
and brown the other side, about 4 minutes. Transfer them to a
mixing bowl and stir in the sour cream and chives. Serve warm or
at room temperature.
|
|
Mushrooms Sourcream