Recipe by Tanya Milosevich
INGREDIENTS
2 portobello mushrooms, cleaned
2 cloves colossal garlic, minced
1 tablespoon balsamic vinegar
2–3 tablespoons olive oil
2 tablespoons parsley, chopped
Salt and pepper to taste
PREPARATION
- Turn on broiler (or grill).
- Clean mushrooms: remove the stems and clean out the “ribs” from underneath the cap with a spoon. Discard.
- Place cap side down on a sheet pan lined with foil, and sprinkle chopped garlic on top. Drizzle with olive oil, vinegar, salt and pepper.
- Place under broiler and watch carefully, turning sheet pan as needed.
- When juicy and soft to the touch, remove from oven and sprinkle with chopped parsley.
- Serve as a side dish or as an entrée with pasta, couscous, or rice along with a spinach salad.
Serves 2 as an entrée or 4 as a side dish. Prep time, 10 minutes; cook time, 10–13 minutes.
Cook’s note: Try sprinkling some fresh rosemary or basil on caps before cooking.
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