Recipe#67

Title: Bruschetta 17

Message-ID: <1998091606002700.CAA17597@ladder03.news.aol.com> 
 Date: Wed, 16 Sep 1998 20:53:34 GMT 
 Newsgroups: rec.food.veg.cooking 
 From: calabria@aol.com (Calabria) 
 Subject: portabella bruschetta 

Serves 5
 3 big portabella mushrooms
 olive oil
 4 to 6 cloves garlic, coarsely chopped
 salt
 2 tablespoons lemon juice
 1 baguette, sliced
 Clean the portabellas by wiping them with damp paper towels. Remove
 their stems, reserve them and chop them. Sautee the stems and garlic
 in olive oil and season to taste with 1/2 teaspoon of the lemon
 juice and salt.
 Brush the tops of the portabellas with olive oil. Place them
 directly over coals on a barbeque for about ten minutes, until
 their edges show browned grill marks. Turn the mushrooms over and
 spread the stem and garlic mixture over their tops, and drizzle
 with olive oil. Grill for another five to ten minutes.
 Remove the mushrooms from the grill, drizzle them with the remaining
 lemon juice and let them cool to room temperature. Cut them into
 quarters, place the quarters on toasted baguette slices, and serve.