Grilled Portobellos
Yield
6 servingsPrep
10 minCook
15 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms, portabello
whole, cleaned, stems removed |
*
|
| Vinaigrette | |||
| ¼ | cup |
vinegar
|
|
| ¾ | cup |
olive oil
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms, portabello
whole, cleaned, stems removed |
*
|
| Vinaigrette | |||
| 59 | ml |
vinegar
|
|
| 177 | ml |
olive oil
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
lemon juice
|
|
Directions
Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded jar.
Shake well just before using.
Lay clean mushrooms in a shallow baking dish and pour ½ cup of vinaigrette over it.
Cover and marinate for up to 24 hours, turning the mushrooms once.
When ready to cook, drain dressing; reserve for another purpose.
TO GRILL: Place on grill over warm coals for 5 to 10 minutes, turning once.
TO BROIL: Place on a baking sheet and set under broiler for 5 to 8 minutes.
TO BAKE: Place baking dish in preheated 425 degree F oven for about 15 minutes.
