Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Grilled Portobello Mushrooms with Herb Baguette

Vegetables - Mushroom - -

INGREDIENTS

675 grams / 1 1/2 pounds portabello mushrooms (whole)
2 teaspoons cumin, ground
2 teaspoons chilli powder
1 teaspoon cinnamon (ground)
1 tablespoon sugar (or sweetener)
1-2 tablespoons olive oil
1 french or italian baguette
3 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper to taste

METHOD

Wipe mushrooms clean with a damp paper towel or kitchen cloth. Cut stems off if too long.

In a small bowl mix cumin, chilli powder, cinnamon and sweetener together. Brush mushrooms and stems with 1 tablespoon olive oil. Then place them in the bowl with the above seasonings, tossing well to coat mushrooms.

Cut baguette in half and then cut each piece in half length wise. Place on foil, crust sided down. Brush with olive oil and sprinkle with garlic and oregano.

Place mushrooms on foil. Then place on grill away from direct heat and grill for 5 minutes.

Place bread on the grill for 2-3 minutes to toast.

Serve mushrooms and baguette together after grilling.

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