Grilled Mushrooms & Sour Cream (Essential Vegetarian)

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* Exported from MasterCook *

 

Grilled Mushrooms & Sour Cream (Essential Vegetarian)

 

Recipe By : Diana Shaw, The Essential Vegetarian Cookbook,pg.226

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Vegetable

Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon luice

2 teaspoons grated lemon zest

2 teaspoons balsamic vinegar

2 tablespoons minced fresh parsley

1/2 teaspoon garlic -- grated

salt

fresh black pepper -- to taste

1 pound portobello mushrooms -- thickly sliced

1/4 cup nonfat sour cream

OR reduced-fat sour cream

2 tablespoons minced fresh chives

 

Heat a grill, stovetop grill, or broiler.

 

In a bowl, combine the olive oil, lemon juice, lemon zest, vinegar,

parsley, garlic, and salt and pepper. Brush the mushroom slices with the

mixture. Place them on the hot grill or stovetop grill or under the

broiler until the mushrooms soften and brown, about 6 minutes. Turn them

and brown the other side, about 4 minutes. Transfer them to a mixing bowl

and stir in the sour cream and chives. Serve warm or at room temperature.

 

PER SERVING: CALORIES 60, PROTEIN 3.5 G, CARBOHYDRATE 7.5 G, fat 2.7

G,CHOLESTEROL 0 MG,SODIUM 15.8 MG, 36% CALORIES FROM FAT.

 

Source: The Essential Vegetarian Cookbook by Diana Shaw, 1997 ISBN

0-517-88268-x (paper), 0-517-59989-9 (hardcover).

 

MC formatted/edited by Brenda Adams <adamsfmle;posted to

TNT Gourmet Friday 11/6/98 & to Karen's Veg-Recipes 3/99.

 

Notes: Good spread on bread for a crostini and on sourdough served with soup.

 

 

 

 

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