*  Exported from  MasterCook  *
 
                       Portobella Mushrooms Parisian
 
 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.
 
 
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 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.

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