Broiled mushroom caps
PersonalPoints™ per serving
An easy side that's great on its own or sliced and served with steak or stirred into scrambled eggs, this recipe is also a wonderful first step to a stuffed mushroom appetizer or snack. Simply prepare and boil as directed here and then fill with your favorite fillings; broil again for a couple of minutes to heat the filling through. Serve the unstuffed mushrooms as a side dish for grilled meats or as the meaty-tasting star of a vegetable plate. These are delicious sliced and folded into an omelette, stirred into risotto, or spooned over steamed grains.
1 pound(s), about 2-inches each, wiped clean
½ tsp, freshly ground
Sherry cooking wine
2 Tbsp, fresh, finely snipped
- Preheat broiler to high. Coat a nonstick baking sheet or shallow pan with cooking spray.
- Place mushroom caps in a large bowl; toss with salt, pepper, sherry and oil, making sure mushrooms are evenly coated.
- Arrange mushrooms in a single layer on prepared pan, smooth-side down; broil for about 2 to 2 1/2 minutes. Flip mushrooms; broil to desired doneness, about 2 to 2 1/2 minutes more. Serve garnished with chives. Yields about four mushroom caps per serving.