Mediterranean Grilled Portobello with Pine Nuts
by Nancy Berkoff, RD, EdD, CCE

Serves 4

This dish can be served as an elegant entrée, paired with sautéed greens and couscous, or used as a filling for a hot or cold sandwich.

Ingredients:

4 portobello mushroom caps, washed and stemmed

2 cloves garlic, sliced

2 Tablespoons pine nuts

6 fresh basil leaves, ripped

2 teaspoons oregano

1 teaspoon rosemary

½ cup balsamic vinegar

1/3 cup olive oil

Directions:

1. Insert garlic into some of the gills of the portobellos, basil in some, pine nuts in some. Sprinkle oregano and rosemary over the gills.
    
2. In a small bowl, combine vinegar and olive oil
    
3. Brush the oil on the caps and allow to marinate for at least 1 hour
    
4. Preheat grill to high.
    
5. Place the portobellos on the grill, gill side down and cook for 4 minutes. Turn and repeat on the other side.
    
6. Serve hot or cold