A Platter Of Broiled Portabella Mushrooms With Nectar Of Mango Recipe

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   Step 1: Marinade

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   Two hrs before cooking, remove stems from mushrooms and lay caps gill side up in a shallow pan.

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   Drain syrup from the mango slices and pour syrup over mushrooms, allowing syrup to flow into gills.

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   Slice stems lengthwise and brush with mango marinade.

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   Slices should be thick, not thin.

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   Cover and let stand at cold temperature for two hrs.

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   Step 2

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   Move mushroom caps and stems to a flat roasting pan.

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   Begin with gill side up (towards flame).

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    Sprinkle with grnd thyme.

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    *Broil for approximately six min, gills towards flame.

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    Step 3

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    Remove mushrooms from broiler and turn.

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    Quickly brush top of mushroom caps and stems with extra virgin olive oil.

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    Sprinkle liberally with grnd thyme.

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    Grind black pepper over mushrooms.

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    Sprinkle liberally with paprika.

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    Return mushrooms to broiler, top of caps toward flame.

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    *Broil 6 min.

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    *(The broiling time will depend on the type of broiler used.

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    These instructions assume an overhead, gas flame broiler with the mushrooms about four inches from the flame.)

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    Step 4

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    While the mushroom broils, steam baby carrots to taste.

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    If fats are not a problem, heat some butter, puree a slice of mango, work into melted butter and pour over carrots just prior to serving.

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    Step 5

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    On a large platter, arrange the broiled Portabella mushrooms in the center.

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    To one side, stack the steamed baby carrots.

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    To the other side, lay the mango slices and serve.

* Per serving · 4 servings · Values may vary.