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Recipe Name: Broiled Portabellos Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Main dish Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Tablespoon(s) Miso, dark barley
1 Tablespoon(s) Balsamic vinegar
2 Tablespoon(s) Water, or vegetable stock
2 Mushrooms, Portabellos 5 -
6" in diameter
Olive oil
Fresh parsley, minced
Directions:
These large mushrooms are almost steak-like when grilled or broiled
witha simple, yet sumptuous balsamic basting sauce. Serve them as
anappetizer, 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 capswhole, or for faster cooking,
slice into 1/4" slices. Brush mushroomslightly with olive oil. Grill or
broil about 5 min.Turn and brush with miso-vinegar mixture. Continue to
cook, bastingoccasionally, until tender, about 5 min more. Garnish with
parsley.Serves 4Variations: This recipes has infinite possibilities.
Try marinatingmushrooms in miso mixture for a few minutes before
broiling. Or seasonbroiled mushrooms with salt and pepper, garlic
powder, a drizzle ofsesame oil, and/or a splash of umeboshi vinegar.
Garnish with freshchives.Recipe by: Susan Jane Cheney a former
Moosewood cook.NOTES : Cal 11.6, Fat 0.3g, Carbs 1.8g, Dietary Fiber
0.3g, Protein0.7g, Sodium 157mg, CFF 21%. Recipe by: Vegetarian Times,
March 1995,pg 62Posted to Digest eat-lf.v097.n234 by Reggie Dwork
<reggie@reggie.com> onSep 16, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 63
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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