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Burgundy Parmesan Portabello, Pan Grill
Portobello mushrooms, sliced 1 1/2” long
2 Portobello mushrooms, sliced 1 1/2” long
cup melted butter
¼ cup melted butter
teaspoon fresh garlic, chopped
½ teaspoon fresh garlic, chopped
tablespoon Better Than Bouillon® Roasted Beef Base
½ tablespoon Better Than Bouillon® Roasted Beef Base
cup red wine
¼ cup red wine
teaspoon black pepper, ground
¼ teaspoon black pepper, ground
cup grated Parmesan cheese
¼ cup grated Parmesan cheese
Preheat grill to 400 °F.
In a bowl, mix butter, garlic, beef base, red wine, and black pepper.
In a aluminum-grilling pan, mix mushrooms and cheese.
Pour the mixture on top of the mushrooms and stir.
Place pan directly on grill and cook for 5 - 8 minutes or until mushrooms are soft.