Grilled Portobello Mushrooms in Madeira Marinade

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Category : Appetizers And Snacks

Recipe : Grilled Portobello Mushrooms in Madeira Marinade

This is also a terrific appetizer served plain or on a small round of sourdough bread.

Makes 4 servings

2 fluid ounces (1/4 cup) Madeira wine
1 tablespoon minced fresh basil (or 1 teaspoon dried)
1 tablespoon balsamic vinegar
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 tablespoon extra virgin olive oil
1 tablespoon light tamari or reduced-sodium soy sauce
12 ounces portobello mushroom caps
1 garlic clove, minced
1 tablespoon minced fresh oregano (or 1 teaspoon dried)

Combine wine, vinegar, oil, tamari or soy sauce, garlic, oregano, basil and parsley;
add mushrooms and marinate at least 6 hours or overnight (see Marinating Know-
how).
Prepare grill for a medium fire, using direct method (see Cooking Methods).
Drain marinade into small saucepan. Bring to a rolling boil; boil for one minute,
stirring constantly. Remove from heat.
Meanwhile, grill mushrooms, stemmed-side down, turning occasionally, until golden
brown on both sides, about 7 minutes. Transfer to a serving platter and pour marinade
evenly over mushrooms. Divide evenly among 4 plates and serve.

SERVING (3/4 CUP MUSHROOMS, WITH MARINADE) PROVIDES: 3/4 Fat, 1 1/2
Vegetables, 25 Optional Calories.

PER SERVING: 69 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 154 mg
Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 11 mg Calcium