Title: Broiled Portabellos
Categories: Nonfat Entree Side Vegetarian Eat
Yield: 4 Servings

1	tb	Miso; dark barley
1	tb	Balsamic vinegar
2	tb	Water; or vegetable stock
2		Mushrooms; portabellos, 5 - 6"
		; in diameter
		Olive oil
		Fresh parsley; minced

These large mushrooms are almost steak-like when grilled or broiled with a simple, yet sumptuous balsamic basting sauce. Serve them as an appetizer, side dish or garnish.

In a bowl, whisk together miso, vinegar and stock or water; set aside.

Carefully remove mushroom stems and slice about 1/4" thick. Leave caps whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms lightly with olive oil. Grill or broil about 5 min.

Turn and brush with miso-vinegar mixture. Continue to cook, basting occasionally, until tender, about 5 min more. Garnish with parsley.

Serves 4

Variations: This recipes has infinite possibilities. Try marinating mushrooms in miso mixture for a few minutes before broiling. Or season broiled mushrooms with salt and pepper, garlic powder, a drizzle of sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh chives.

Recipe by: Susan Jane Cheney a former Moosewood cook.

NOTES : Cal 11.6 Fat 0.3g Carbs 1.8g Dietary Fiber 0.3g Protein 0.7g Sodium 157mg CFF 21% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Vegetarian Times, March 1995, pg 62

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