Recipes

Ingredients:

• 4 portabella mushrooms, stems removed, rinsed and dried well
• 3 teaspoons olive oil
• 1 1/2 teaspoons diced shallots (freeze-dried diced shallots can be used)
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons finely diced fresh basil (freeze dried can be used)
• 1 1/2 teaspoons finely diced fresh chives (freeze dried can be used)
• Salt and pepper as desired (optional)

Preparation:

1. Preheat indoor grill according to manufacturer's directions.
2. Place the mushroom caps, round side down, on a plate. Add the olive oil, shallots, garlic, basil and chives to a custard cup and stir with a small spoon to blend well.
3. Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon.
4. Place mushrooms, flat side up, in grill and lower the top (if using a contact grill). Cook about 5 minutes. Serve as a side dish (sprinkle with grated cheese if desired) or as the filling in a sandwich.

Yield:
4 servings

Nutritional Information:
Per serving: 50 calories, 2 g protein, 4 g carbohydrate, 3.6 g fat, .5 g saturated fat, 0 mg cholesterol, 1 g fiber, 3 mg sodium (more if salt is added). Calories from fat: 60%.

© 2007 Elaine Magee
© 2007 WebMD Inc.