Recipe - Grilled Portobello Mushroom Salad

s

3 lg Fresh portobello mushrooms;
stems removed and cleaned
2 tablespoon 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 precoated 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 vegetablerice mixture.

Total calories per serving: 87 fat: 8 g Vegetarian Journal/SeptOct 94/MM
by DEEANNE

Shared on rec.food.rec by Judi M. Phelps, 6/17/95. Internet:
jphelps@shell.portal.com Submitted By JUDI MAE PHELPS
JPHELPS@SHELL.PORTAL.COM On MON, 19 JUN 1995 151157 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini