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Name: Marinated Portobello Mushrooms with Roasted Pepper Vinaigre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 tb Balsamic vinegar; Coarse salt; 1/4 c olive oil; Olive oil for skillet; 1 Poblano chile; roasted,; 1 lb Fresh Portobello mushrooms;; Black pepper; coarsely; 6 Garlic minced; 1/3 c olive oil; 1 Lemon; juiced; 2 tb Red wine vinegar; 1 Red pepper; roasted, peeled,; 2 tb Fresh thyme leaves; chopped; 4 Garlic peeled

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INGREDIENTS

4 tb Balsamic vinegar
Coarse salt
1/4 c olive oil
Olive oil for skillet
1 Poblano chile; roasted,
1 lb Fresh Portobello mushrooms;
Black pepper; coarsely
6 Garlic ; minced
1/3 c olive oil
1 Lemon; juiced
2 tb Red wine vinegar
VINAIGRETTE
1 Red pepper; roasted, peeled,
MARINADE
2 tb Fresh thyme leaves; chopped
4 Garlic ; peeled

Servings

INSTRUCTIONS

In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times. Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning. Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/7/96 show Recipe By : Too Hot Tamales Show #6308 Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 14:47:00 -0600 From: Pat Asher

NOTES

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Marinated Portobello Mushrooms with Roasted Pepper Vinaigre

4 tb Balsamic vinegar
 Coarse salt
1/4 c olive oil
 Olive oil for skillet
1 Poblano chile; roasted,
1 lb Fresh Portobello mushrooms;
 Black pepper; coarsely
6 Garlic minced
1/3 c olive oil
1 Lemon; juiced
2 tb Red wine vinegar
 VINAIGRETTE
1 Red pepper; roasted, peeled,
 MARINADE
2 tb Fresh thyme leaves; chopped
4 Garlic peeled

In a small bowl, whisk together marinade ingredients. Arrange mushroom caps  in a single layer in a non- reactive shallow pan. Pour marinade over  mushrooms, cover and marinate for 1 hour, turning mushrooms several times.  Using a blender, blend vinaigrette ingredients until smooth. Taste for  seasoning. Heat a clean griddle or skillet and wipe down with an oiled  cloth. Remove mushrooms from marinade, place in skillet and use a weight to  press down on them. Sear them about 1 minute on each side, or until tender.  Transfer mushrooms to a cutting board, slice thin and drizzle with red  pepper vinaigrette. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK,  G.P., All Rights Reserved 11/7/96 show  Recipe By     : Too Hot Tamales Show #6308    Posted to MC-Recipe Digest V1 #284    Date: Thu, 07 Nov 1996 14:47:00 -0600    From: Pat Asher <asher@mcs.com>

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 86
Calories from Fat: 49 (57%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 33.6mg		1 %
Potassium 424.7mg		11 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 7.1g
Protein 2.3g		3 %
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: 86

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