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Stockyard Restaurant: Portabella Mushrooms


Portabella Mushrooms

Stockyard Restaurant Recipe

Serves 4

4 large portabella mushrooms, steamed and cleaned
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
2 garlic cloves, minced
3 tablespoons minced onion
1 cup extra virgin olive oil
1 tablespoon fresh thyme
1 tablespoon fresh basil
1 tablespoon oregano
1/4 medium red sweet pepper, minced
salt and freshly ground black pepper to taste
tomato, chopped

Arrange the mushrooms in a shallow glass bowl. In a small bowl whisk together the lemon juice, vinegar, garlic salt and pepper to taste. Add the oil a little at a time, whisking continuously until well blended. stir in the herbs, onion and red pepper. pour the dressing over the mushrooms, cover and marinate for two hours or overnight in the refrigerator.

Heat an ungreased skillet over medium heat. Place the mushrooms in the skillet and cook for 3 minutes on each side. Serve over lettuce leaves and garnish with chopped tomatoes.

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