Recipe Talk

I can't find my tried and true recipe. I think I lost it in our fire several years ago. It may have come from a Betty Crocker cookbook or who knows where...

It was a recipe for grilled portabella, marinated in...
balsamic vinegar
chopped anchovies
some kind of oil
fresh garlic
a fresh herb (either tarragon or thyme)
other stuff? lemon juice?

I remember I disliked the herb and switched it for rosemary (yum!). The mushrooms were marinated for a couple of hours and then grilled. The marinate was drizzled over the top of the underbelly of the mushroom while it cooked. I can't remember if the portabella was topped with cheese or not.. I think so.

Sometimes we ate them as a side, and sometimes as a sandwich. I stopped making them when the kids came along. Now my boys have a refined pallet and want to enjoy them with us. Can somebody please help?

I don't want a recipe sorta like it.. I want one that has the anchovies and balsamic in the marinate.

MARINATED RAW MUSHROOMS

Try two different ways to flavor this interesting
appetizer, one with tarragon and one with anchovies.

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1 lb. uniform mushrooms

3/4 c. olive oil

3 Tbsp. tarragon vinegar

1/2 tsp. salt

freshly ground pepper

2 tsp. minced parsley

1/2 tsp minced tarragon or 6

chopped anchovies and 1

pureed clove garlic

Slice mushrooms right through stem and cap to make
attractive looking slices. Combine olive oil, tarragon vine-
gar, salt, a little freshly ground pepper, mince parsley and
either the tarragon or the anchovies and garlic. Mix well and
let stand 5 or 6 hours before serving. (Don't chill.)
I use salad oil instead of olive oil and I used the
tarragon rather than the anchovies. Hope you like them.

Grilled portabella-mushrooms

Serving Size : 6 Preparation Time :0:00
Categories : Main Course Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Portabella mushroom caps
3 ounces vegetable broth
2 limes -- juiced
1 clove garlic -- minced
1 small shallot -- minced
1 sprig rosemary -- chopped
1 teaspoon fresh parsley -- chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
2 pounds fresh spinach -- stems removed

Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemary,
and parsley Marinate Mushrooms at least one hour in the mixture
grill or broil over high heat 4 minutes caps up. Turn and season the
mushrooms with pepper, Miso, vinegar,water mixture. Broil till soft.Steam spinach in covered pot for 1 to 2 minutes or until just wilted. Spread spinach on serving plate arrange portobello mushrooms on top and serve.

Cuisine:
"Vegetarian"

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Per serving: 95 Calories (kcal); 2g Total Fat; (13% calories from fat); 8=g Protein; 17g Carbohydrate; 0mg Cholesterol; 470mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;=0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve over steamed fresh Spinach as a main course or on a roll as a burger substitute

NOTES : sliced Portobello Mushrooms may be used. Grilling time may be less.