Garlicky Portobello Mushrooms
Yield
6 servingsPrep
20 minCook
16 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
|
*
|
| 12 | large |
mushrooms, portabello
fresh, washed and stems removed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
|
|
| 6E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 3 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
|
*
|
| 12 | large |
mushrooms, portabello
fresh, washed and stems removed |
*
|
Directions
Melt the butter, olive oil, lemon juice, garlic and pepper together in a small pot or on the grill.
Slice any mushrooms that are over 3 inches in diameter into strips.
Brush the mushrooms generously with the melted mixture.
On a covered grill, over medium-hot coals, grill the mushrooms upside down for about 8 minutes.
Turn and grill the tops for another 8 minutes.
The mushrooms should be very tender and well browned.
