Grilled Portobello Mushrooms

From: (Stephanie da Silva)
Date: Mon, 4 Oct 1993 18:44:25 GMT

Roger Joseph is always asking about Portobello recipes and I tore this
page out of an American Way magazine on the flight back from Florida
cause it had a recipe and it reminded me of him.

Brush the mushroom with olive oil, balsamic vinegar, and lots of black
and red pepper (big mushroom, eh?).  Grill it for 2 and a half minutes
on each side, and garnish it with a puree of garlic and parsley.
Serve it with lemon slices on a bed of salad greens with a roasted red
bell pepper.  If you have leftover stems and broken mushrooms bits,
simmer them for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.


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