Garlic Grilled Portabello Mushrooms With Roasted Potatoes Ingredients:
4 large portabello mushrooms
1 clove garlic
9 ounces small new potatoes
6 tablespoons balsamic vinegar
6 tablespoons olive oil
1/2 cup white wine
2 tablespoons coriander seeds
12 tablespoons asparagus -- (blanched and drained)
Salt and freshly ground black pepper
Directions: Preheat the oven to 400 F
Wipe the mushrooms all over with a damp cloth. With a knife make incisions all over the mushrooms. Slice the garlic clove into thin slices. Fill the incisions made in the mushrooms with the garlic slices, brush with olive oil and place to one side.
Heat the remaining oil in a suitable oven proof dish (with lid) add the potatoes and fry until golden all over. Season lightly, place in the oven for 10-15 minutes until almost cooked. Remove from the oven and place over a medium heat.
Pour in the wine and coriander seeds, cover with a lid and simmer for 5-8 minutes until the liquid has evaporated. Add the blanched asparagus and the vinegar and season. Grill the mushroom for 5-8 minutes.
To serve, dress the asparagus and potatoes on individual serving plates, top with a grilled mushroom, sliced over the garnish. Pour around the remaining juice and serve.
Anything with a lot of veggies. Especially if you make something with mushrooms or a stirfry. You might be able to have a bit of rice. I really like using portabello mushrooms as hamburgers. Putting them on the grill makes them really delicious.
Chicken breats and lean meats make great healthy grilling options. In addition, there are may vegetables that grill up nicely as well. Portabello mushrooms are a healthy grilling fave!
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Beef Wellington, stuffed mushrooms.