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| Grilled Portobellos October, 2000 Serves 8 / Meaty, rich-tasting portobellos are fast becoming a vegetarian staple in fine restaurants. Serve alone or between slices of toasted sourdough Prep Time: 5 Minutes Cooking Time: 10 Minutes 8 large fresh portobellos 3 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon lemon juice Salt and freshly ground pepper to taste 2 tablespoons fresh herbs of your choice 1. Remove stems from mushrooms and reserve for another use. 2. Heat olive oil in a skillet and gently sauté garlic for 2-3 minutes. Remove from heat and add lemon juice. Brush mushroom caps with garlic oil and sauté gill side up in a heavy skillet or gas grill over medium heat for 5 minutes. Turn and continue to cook until done. Season with salt, pepper and fresh herb garnish. Calories 87,Fat 6,Perfat 57,Cholesterol 0,Carbo 6,Protein 3,Fiber N/A,Sodium N/A |