Grilled Portobellos
October, 2000

Serves 8 / Meaty, rich-tasting portobellos are fast becoming a vegetarian staple in fine restaurants. Serve alone or between slices of toasted sourdough Prep Time: 5 Minutes Cooking Time: 10 Minutes

8 large fresh portobellos
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon lemon juice
Salt and freshly ground pepper to taste
2 tablespoons fresh herbs of your choice

1. Remove stems from mushrooms and reserve for another use.
2. Heat olive oil in a skillet and gently sauté garlic for 2-3 minutes. Remove from heat and add lemon juice. Brush mushroom caps with garlic oil and sauté gill side up in a heavy skillet or gas grill over medium heat for 5 minutes. Turn and continue to cook until done. Season with salt, pepper and fresh herb garnish.

Calories 87,Fat 6,Perfat 57,Cholesterol 0,Carbo 6,Protein 3,Fiber N/A,Sodium N/A