Recipe By : St. Louis County Star Journal 7/22/98
Serving Size : 1 Preparation Time :0:00
Categories : Eatl Reg 5
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free chicken or vegetable broth
2 tbsp butter-flavor sprinkles
1 1/2 tbsp roasted garlic pepper seasoning
1 tbsp lemon juice
4 fresh portobella mushrooms
1 red bell pepper -- sliced
1 onion -- sliced
4 French sourdough rolls
Dijon mustard -- if desired
sliced tomatoes -- if desired
Mix broth, butter sprinkles, garlic seasoning and lemon juice.
In shallow dish, spoon mixture over mushrooms, bell pepper and onion.
Marinate 20 to 30 minutes.
Grill over medium-hot coals until tender, brushing with remaining mixture for
added flavor.
Serve on grilled roll. If desired, top with Dijon mustard mixed with
additional 1/2 tsp. garlic seasoning and sliced tomato.
- - - - - - - - - - - - - - - - - -
On this recipe, it says to reserve the marinade after removing the meat, boil
it and use it as a sauce. Do you think boiling it makes it safe to eat? I
thought once you had raw meat in a marinade you weren't supposed to use it on
the cooked meat.
