Title: Broiled portabellos
 Categories: Fatfree, Main dish, Side dish, Vegetarian, Eat-lf mail
      Yield: 4 Servings
 
      1 tb Miso; dark barley
      1 tb Balsamic Vinegar
      2 tb Water; or vegetable stock
      2    Mushrooms; Portabellos, 5 -
           -6" in diameter
           Olive Oil
           Fresh Parsley; minced
 
  These large mushrooms are almost steak-like when grilled or broiled
  with a simple, yet sumptuous balsamic basting sauce. Serve them as an
  appetizer, side dish or garnish.
  
  In a bowl, whisk together miso, vinegar and stock or water; set aside.
  
  Carefully remove mushroom stems and slice about 1/4" thick. Leave caps
  whole, or for faster cooking, slice into 1/4" slices. Brush mushrooms
  lightly with olive oil. Grill or broil about 5 min.
  
  Turn and brush with miso-vinegar mixture. Continue to cook, basting
  occasionally, until tender, about 5 min more. Garnish with parsley.
  
  Serves 4
  
  Variations: This recipes has infinite possibilities. Try marinating
  mushrooms in miso mixture for a few minutes before broiling. Or season
  broiled mushrooms with salt and pepper, garlic powder, a drizzle of
  sesame oil, and/or a splash of umeboshi vinegar. Garnish with fresh
  chives.
  
  Recipe