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Portobello Mushroom Appetizers Recipe

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This recipe for Portobello Mushroom Appetizers, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yvette Castelot
Added: Thursday, November 13, 2008


One jar of Fat Free Beef gravy
1 T dijon or stone ground mustard
1 T dried onion flakes
1 T honey
1 t chopped garlic
1 t "Better than Bullion" Beef soup base
1 t cracked black pepper
Portabello mushroom caps
Olive oil
Various cheeses

Mix first seven ingredients in saucepan. Stir it all and bring it to a boil once to blend flavors. The resulting gravy should be stronger and more salty/savory than you would normally like a gravy to be. Its strength will be tempered by the mildness of the mushroom and cheese.

Olive oil the mushroom and grill stem down first. Turn stem up and continue until done. Drain any liquid condensing in cap.

Cover with gravy, then top with any combination of cheeses you prefer: swiss, provolone, parmesan, but for extra kick use lumps of bleu cheese, feta or gorgonzola under your cover of swiss/provolone.

Grill under broiler until cheese is brown and bubbly. Serve hot.




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