Portobello mushroom satay

August 31, 2006

MAKES 6 SERVINGS

HONEY BALSAMIC MARINADE 1 garlic clove
1/8 teaspoon ground white pepper
1/4 teaspoon salt
1 tablespoon honey
1/4 cup balsamic vinegar
1/2 cup grapeseed oil

ROSEMARY GINGER SAUCE 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1 Thai bird or jalapeno chile
1/2 teaspoon fresh rosemary leaves
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/4 cup grapeseed oil
6 large portobello mushrooms

Make the honey balsamic marinade: In a blender, with the machine running, add the garlic. Process till minced. Add the pepper, salt, honey and vinegar. With the machine running, slowly add the oil. Set aside.

Make the rosemary ginger sauce: In a blender, with the machine running, drop in the chopped ginger, chile and rosemary, and process till finely minced. Add the soy sauce and vinegar. With the machine running, slowly add the oil. Set aside.

Cook the mushrooms: Start a hot fire in a barbecue grill. Clean and oil the grate well.

Cut the mushrooms in half and put on long skewers, running the skewer lengthwise through the mushroom pieces so the flat sides of the mushroom will face the grill.

Brush the mushrooms with the honey balsamic marinade. Grill about 2 minutes per side, until tender. Serve with rosemary ginger sauce, if desired.

Nutrition facts per serving: 299 calories, 27 g fat, 2 g saturated fat, 0 mg cholesterol, 10 g carbohydrates, 3 g protein, 518 mg sodium, 2 g fiber

From Chef Arnie Tellez, VTK