Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

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

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
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
<> 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

Scale this recipe to Servings [?]