Marinated Portobello Mushrooms With Roasted Pepper Vinaig Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
TOO HOT TAMALES #TH6308
1 lbs: Fresh Portobello mushrooms,
Stems trimmed,
Olive oil for skillet,
MARINADE
4 tbsp: Balsamic vinegar,
6: Garlic cloves, minced
2 tbsp: Chopped fresh thyme leaves,
1/3 cup: Olive oil,
VINAIGRETTE
1: Red pepper, roasted, peeled,
Seeded and chopped coarsely,
1: Poblano chile, roasted,
Peeled, seeded and chopped
Coarsely,
4: Garlic cloves, peeled
2 tbsp: Red wine vinegar,
1: Lemons, Juice of
1/4 cup: Oil, olive
Coarse salt,
Black pepper,
Directions:
In a small bowl, whisk together marinade ingredients. Arrange
mushroom caps in a single layer in a non- reactive shallow pan. Pour
marinade over mushrooms, cover and marinate for 1 hour, turning
mushrooms several times.
Using a blender, blend vinaigrette ingredients until smooth. Taste for
seasoning.
Heat a clean griddle or skillet and wipe down with an oiled cloth.
Remove mushrooms from marinade, place in skillet and use a weight to
press down on them. Sear them about 1 minute on each side, or until
tender. Transfer mushrooms to a cutting board, slice thin and drizzle
with red pepper vinaigrette.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
mushroom caps in a single layer in a non- reactive shallow pan. Pour
marinade over mushrooms, cover and marinate for 1 hour, turning
mushrooms several times.
Using a blender, blend vinaigrette ingredients until smooth. Taste for
seasoning.
Heat a clean griddle or skillet and wipe down with an oiled cloth.
Remove mushrooms from marinade, place in skillet and use a weight to
press down on them. Sear them about 1 minute on each side, or until
tender. Transfer mushrooms to a cutting board, slice thin and drizzle
with red pepper vinaigrette.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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