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Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Grilled Portobello Mushrooms


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


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

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