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Grilled Portobello Mushrooms

Ingredients:

PAM for Grilling Spray
1 can (14.5 oz.) Hunt’s Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil
1 large clove garlic, minced
1 package (2/3 oz.) fresh basil, chopped
6 large portobello mushrooms, cleaned, stems trimmed
1/2 c. pine nuts, toasted
Shredded Parmesan cheese

Instructions:

Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.

Combine tomatoes, garlic and basil in medium bowl; blend well. Grill mushrooms, smooth side up, 5 minutes or until browned. Turn mushroom caps over.

Spoon tomato mixture into mush- room caps. Sprinkle with nuts and cheese.

Grill an additional 5 minutes or until mushrooms are tender.

Tip: Toasting nuts is snap on the grill. Spray a cold small ovenproof skillet with grilling spray. Heat skillet; add nuts. Toss until nuts are golden brown. Remove from heat.

Side Serving Suggestion:
Grilled Romaine Salad: Slice hearts of romaine in half lengthwise; trim stem. Spray generously with olive oil no-stick cooking spray. Grill 5 minutes or until lightly browned, turning occasionally. Drizzle with dressing of choice, if desired.

For more grilling tips and recipes, go to www.pam4you.com/grilling

This farm news was published in the April 19, 2006 issue of Farm World.

4/19/2006