A simple dish of sliced portobellos and
green onions sauteed in butter and finished off with fresh cilantro
and a drizzle of lime juice.
Portobellos with
Scallion Butter
- 1/3 cup butter
1/4 cup chopped green onions
- 4 large fresh portobello mushrooms, sliced
(12 to 16-ounces)
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon fresh lime juice
- Melt butter in a medium skillet over medium-high
heat; stir in green onions. Add sliced mushrooms, and sauté
until tender.
- Stir in remaining four ingredients and
serve immediately.
Makes 4 to 6 servings.
For Grilled Portobellos With Scallion
Butter: Melt butter, and stir in
green onions and next 4 ingredients. Brush whole mushrooms with
mixture, and grill, without grill lid, over medium-high heat
(350°F to 400°F / 175°C to 205°C) 5 minutes on each side.
Slice and serve with remaining butter mixture.
