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STUFFED GRILLED MUSHROOMS
1 cup reduced-sodium chicken broth
3 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
½ tsp. Worcestershire sauce
12 large mushrooms, stems removed
and reserved
PREPARATION:
In a bowl, combine the broth, mustard, lemon juice and Worcestershire sauce. Add the
mushroom caps and toss to coat completely. Marinate at room temperature for 30 minutes.
Reserving the marinade, drain the mushroom caps and set aside. Chop the mushroom
stems and place them in a bowl. Add the bread, parsley, scallions, garlic, salt and oil. Add
the reserved marinade to the bread mixture and still to moisten thoroughly.
Grill the mushrooms, stemmed side down until lightly browned. Transfer the mushrooms to
a flat surface, turn them steamed sides up and spoon the stuffing mixture into them, patting
it down lightly. Return the mushrooms to the grill. Cover the mushrooms with heavy-duty
foil and grill until the stuffing is hot.
Yield: 4 servings
½ cup chopped parsley
4 scallions, thinly sliced
2 garlic cloves, minced
½ tsp. salt
1 tsp. olive oil
120 g (4 oz.) Italian or French bread, crumbled
En glish-9
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