Ready in 12 minutes
Try this Grilled Portabella Mushrooms recipe, or contribute your own.
1. Remove stems and wipe caps clean with a damp paper towel.
2. Combine oil, vinegar, shallots and garlic.
3. Turn mushrooms on their backs, with dark "gill" side up. Spoon dressing over gills.
4. Grill on rack over hot coals, gill sides up, for 4 minutes. Slice and serve.
Posted to Master Cook Recipes List, Digest #109
Date: Tue, 4 Jun 1996
From: email@example.com (MS KIMBERLY J MENDOZA)
gerre 2y ago
tlbarker72 3y agoVery good! I will definitely be making this again.
SanguinePony 4y agoInstant hit with this family!
massakack 5y agoI made it twice and it tastes great.
cricket85 5y agoI added a little mozzarella cheese under the broiler, it was excellent for a side dish.
SanguinePony 5y agoThese were decided upon as a last minute side. SO glad I came across the recipe, they were delicious!
CCheryl 5y agocant wait to try these with my next steak dinner, thanks for sharing, CCheryl
ChefFiegel 6y agoI love good vinegar. I was a bit skeptical because I don't like rawish onions (shallots) but I used red onions and these were YUM!!! Very happy with this; I served them with creamy lemon spagetti.
maralynk 6y agoA good basalmic vinegar has NO VINEGAR TASTE. Basalmic vinegar is one of these things where you truly get what you pay for. The more $ usually means the more age. You can eat a good basalmic from a spoon. It is that sweet.
Deniwell 6y agoI didn't have the shallots so I substituted chopped leeks & orange bell peppers. I also substituted rice vinegar for balsamic. Feel free to experiment. You can't go wrong. So easy @ so good. :-)