Recipe - Grilled Mushrooms

2 tablespoon Extra virgin olive oil
1 tablespoon Fresh lemon luice
2 teaspoon Grated lemon zest
2 teaspoon Balsamic vinegar
2 tablespoon Minced fresh parsley
One half teaspoon Garlic; grated
Salt
Fresh black pepper; to taste
1 pound Portobello mushrooms;
thickly cut or sliced up
One fourth cup Nonfat sour cream
OR reducedfat sour cream
2 tablespoon 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.

PER SERVING: CALORIES 60, PROTEIN 3.5 G, CARBOHYDRATE 7.5 G, fat 2.7
G,CHOLESTEROL 0 MG,SODIUM 15.8 MG, 36% CALORIES FROM FAT.

Source: The Essential Vegetarian Cookbook by Diana Shaw, 1997 ISBN
051788268x (paper), 0517599899 (hardcover).

Notes: Good spread on bread for a crostini and on sourdough served with
soup.

Recipe by: Diana Shaw, The Essential Vegetarian Cookbook,pg.226

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