Grilled Portobello caps
This is a favorite standby at our house and makes a wonderful meatless entree.
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon onion powder
1 teaspoon salt (I use less)
1/2 teaspoon ground black pepper
4 portobello mushroom caps
Preheat grill for medium heat. In bowl, mix red bell pepper, garlic, oil, onion powder, salt and pepper. Spread mixture over gill side of the mushroom caps. Lightly oil the grill grate. Place mushrooms over indirect heat, cover and cook for 15 to 20 minutes. (I also bake in oven on 375 degrees.) Sprinkle with balsalmic vinegar and blue cheese, and serve.
Mushroom Barley soup
2 T. extra virgin olive oil
1/2 cup each of chopped onions, carrots, celery, celery leaves
3 cups sliced mushrooms (use different varieties for richer flavor)
5 cups water
1/2 cup barley, uncooked
4 T. instant veggie broth mix
1/8 tsp. garlic powder
salt/pepper to taste
Heat oil in large pot. Add veggies and cook 5 min, stirring frequently. Add remaining ingredients and bring to boil. Cover, reduce heat to low, simmer for at least an hour.