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Name: Broiled Portabellos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: olive oil; Fresh Parsley minced; 1 tb Balsamic vinegar; 1 tb Miso dark barley; 2 tb Water or vegetable stock; 2 Mushrooms, Portabellos

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INGREDIENTS

olive oil
Fresh Parsley ; minced
1 tb Balsamic vinegar
1 tb Miso ; dark barley
2 tb Water ; or vegetable stock
2 Mushrooms, Portabellos

Servings

INSTRUCTIONS

These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish. In a bowl, whisk together miso, vinegar and stock or water; set aside. Carefully remove mushroom stems and slice about 1/4" thick. Leave caps whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min. Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley. Serves 4 Variations: This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives. Recipe by: Susan Jane Cheney a former Moosewood cook. NOTES : Cal 11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g, Sodium 157mg, CFF 21%. Recipe by: Vegetarian Times, March 1995, pg 62 Posted to Digest eat-lf.v097.n234 by Reggie Dwork on Sep 16, 1997

NOTES

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Broiled Portabellos

olive oil
 Fresh Parsley minced
1 tb Balsamic vinegar
1 tb Miso dark barley
2 tb Water or vegetable stock
2 Mushrooms, Portabellos

These large mushrooms are almost steak-like when grilled or broiled with a  simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer,  side dish or garnish.    In a bowl, whisk together miso, vinegar and stock or water; set aside.    Carefully remove mushroom stems and slice about 1/4" thick. Leave caps  whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms  lightly with olive oil. Grill or broil about 5 min.    Turn and brush with miso-vinegar mixture. Continue to cook, basting  occasionally, until tender, about 5 min more. Garnish with parsley.    Serves 4    Variations: This recipes has infinite possibilities. Try marinating  mushrooms in miso mixture for a few minutes before broiling. Or season  broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame  oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.    Recipe by: Susan Jane Cheney a former Moosewood cook.    NOTES : Cal  11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber 0.3g, Protein 0.7g,  Sodium  157mg, CFF 21%.  Recipe by: Vegetarian Times, March 1995, pg 62    Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@reggie.com> on  Sep 16, 1997

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 4

Calories: 80
Calories from Fat: 64 (80%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 135.1mg		5 %
Potassium 226.8mg		6 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 2.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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