Serves: 4
Total Calories: 508
In a nonreactive dish, marinate the mushrooms in the oil and garlic for 1 hour, turning every 15 minutes. Reserve marinade and place mushrooms on a baking sheet; broil 4–5 inches from the heat for 45–60 seconds on each side, or until browned. Remove from broiler, and put salmon strips on upside-down mushrooms. Broil 1–2 minutes and remove from oven. Cover the salmon and mushrooms with the cheese, drizzle with reserved oil and sprinkle with pepper. Broil again until the cheese melts, about 1–2 minutes. Carefully watch the broiling process throughout to avoid burning.
This Portobello Ole recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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