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Ingredientes
- 4 lrg Portobello mushrooms stemmed, cleaned
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Balsamic vinegar
- 2 lrg Garlic cloves crushed, and chopped to a paste Salt to taste Freshly-grnd black pepper to taste
- 1 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Chopped fresh herbs (such as thyme leaves, chives, tarragon or possibly basil, or possibly a combination)
Direcciones
- Arrange mushrooms in a shallow glass dish.
- In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add in the oil, a little at a time, whisking till combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 min.
- Heat grill pan till warm. Add in mushrooms and grill for 3 min on each side, basting with marinade, or possibly till just hard.
- This recipe yields 4 servings.
- Suggested Wine: 1994 Coturri Albarello, Sonoma
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 504 | 95% |
| Total Fat 57.04g | 71% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 27mg | 1% |
| Potassium 410mg | 12% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.25g | 2% |
| Protein 2.12g | 3% |
