4 portabella mushrooms, stems removed, rinsed and dried well
3 teaspoons olive oil
1 1/2 teaspoons diced shallots
1 1/2 teaspoons minced garlic
1 1/2 teaspoons finely diced fresh basil
1 1/2 teaspoons finely diced fresh chives
salt and pepper as desired, optional
Preheat indoor grill according to manufacturer' s directions.
Place the mushroom caps, round side down, on a plate.
Add the olive oil, shallots, garlic, basil and chives to a custard cup and stir with a small spoon to blend well.
Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with the small spoon. Place mushrooms, flat side up, in grill and lower the top. Cook about 5 minutes. Serve as a side dish, sprinkle with grated cheese if desired or as the filling in a sandwich.
Makes 4 servings.
Calories 50, Fat 3.6 g, Carbs 4 g, Sodium 3 mg, Fiber 1 g.
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