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Grilled Portobellos
Ingredients:
4 med.- sized fresh portobello mushrooms
2 Tbs. butter
2 tsp. minced garlic
2 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. chopped fresh parsley
4 med.- sized fresh portobello mushrooms
2 Tbs. butter
2 tsp. minced garlic
2 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. chopped fresh parsley
Directions:
Preheat outdoor grill or broiler. Separate mushroom caps from stems; set aside. Coarsley chop stems. In a med. saucepan melt butter. Add chopped stems and garlic. Cook stirring frequently, until stems are tender; about 5 min. Stir in vinegar,salt and pepper; remove from heat. Transfer to the bowl of a food processor; set aside. Place mushroom caps, rounded side up, on a grill or rack in a broiler pan. Grill or broil 4" from heat until mushroom are hot, 2 to 3 min. Turn; spread each mushroom with 1/4 of the chopped mushroom stem mix; cook until mushrooms are tender, 4to 5 min.longer Serve on toasted rolls with sliced tomato.
Makes 4 Servings
Preheat outdoor grill or broiler. Separate mushroom caps from stems; set aside. Coarsley chop stems. In a med. saucepan melt butter. Add chopped stems and garlic. Cook stirring frequently, until stems are tender; about 5 min. Stir in vinegar,salt and pepper; remove from heat. Transfer to the bowl of a food processor; set aside. Place mushroom caps, rounded side up, on a grill or rack in a broiler pan. Grill or broil 4" from heat until mushroom are hot, 2 to 3 min. Turn; spread each mushroom with 1/4 of the chopped mushroom stem mix; cook until mushrooms are tender, 4to 5 min.longer Serve on toasted rolls with sliced tomato.
Makes 4 Servings
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