3 large fresh portobello mushrooms, stems removed and cleaned
2 tbsp olive oil
5 garlic cloves, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
1 pinch oregano
1 chopped parsley for garnish
A Recipe for
Grilled Portobello Mushrooms
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
This Recipe for Grilled Portobello Mushrooms is one of thousands in the Recipes-to-go Meal Cookbook.
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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If you enjoy this Grilled Portobello Mushrooms Recipe - you should enjoy the recipe collections you can find on the websites below:
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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
This is a recipe for Grilled Portobello Mushrooms from the recipe cookbook of Recipes-to-go (Meal)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
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When one has tasted watermelon he knows what the angels eat. |
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Quarter the caps. Place them on a broiler pan pre-coated 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 vegetable-rice mixture.
Total calories per serving: 87 fat: 8 g Vegetarian Journal/Sept-Oct
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
Serves: 5
Grilled Portobello Mushrooms Recipe brought to you by Recipes To-Go