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Name: Grilled Mushrooms And Sour Cream (Essential Vegetarian)
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb fresh parsley Minced; 1/2 ts Garlic grated; 2 ts lemon zest Grated; Salt; 1 lb Portobello mushrooms;; 2 tb Extra Virgin Olive Oil; 2 ts Balsamic vinegar; 1/4 c Nonfat sour cream OR reduced-fat sour cream; 2 tb fresh chives Minced; Fresh black pepper to taste; 1 tb Fresh lemon luice

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INGREDIENTS

2 tb fresh parsley ; Minced
1/2 ts Garlic ; grated
2 ts lemon zest ; Grated
Salt
1 lb Portobello mushrooms;
2 tb Extra Virgin Olive Oil
2 ts Balsamic vinegar
1/4 c Nonfat sour cream ; OR reduced-fat sour cream
2 tb fresh chives ; Minced
Fresh black pepper ; to taste
1 tb Fresh lemon luice

Servings

INSTRUCTIONS

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 0-517-88268-x (paper), 0-517-59989-9 (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

NOTES

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Grilled Mushrooms And Sour Cream (Essential Vegetarian)

2 tb fresh parsley Minced
1/2 ts Garlic grated
2 ts lemon zest Grated
  Salt 
1 lb Portobello mushrooms; 
2 tb Extra Virgin Olive Oil 
2 ts Balsamic vinegar 
1/4 c Nonfat sour cream OR reduced-fat sour cream
2 tb fresh chives Minced
  Fresh black pepper to taste
1 tb Fresh lemon luice

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  0-517-88268-x (paper), 0-517-59989-9 (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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Nutrition

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Serving Size: 1 Serving (570g)
Recipe Makes: 1

Calories: 414
Calories from Fat: 253 (61%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 3.2g
Cholesterol 5mg		2 %
Sodium 115.8mg		4 %
Potassium 2338.9mg		62 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 27.6g
Protein 13.6g		19 %
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: 414

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