Grilled Portabello Mushrooms

4 large Portabello mushrooms (about 1 pound total), stems removed and
reserved for soup or stuffing (12 ounces of caps)

1-1/2 tablespoons virgin olive oil
1/4 teaspoon salt

Preheat the oven to 180 degrees. Rub the top surface of the mushroom caps
with the oil, which will be absorbed quickly, and sprinkle them with the salt.

Place the caps on a very hot grill and cook them, top side down, for 3
minutes. Then turn them over and cook them for 3 minutes on the other side.

If serving the mushrooms within 30 minutes, place them in a pan in a
180-degree oven until serving time. Otherwise, allow the mushrooms to cool
and reheat them in a 400-degree oven or in a skillet on top of the stove
just before serving.

Makes: 4 servings.

Nutritional Analysis:

Per Serving:

Calories Protein Carbohydrates Fat Saturated Fat Cholesterol
Sodium
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_

66 2 GM 4 GM 5.4 GM 0.7 GM 0 MG 138 MG