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October 2000 Issue
Portabella's Second Bow
by Ronda L. Halpin
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Portabella mushrooms are some of my favorite cooking delights. While they're heavenly stuffed and baked or roasted with an autumn vegetable medley, my favorite way to enjoy them is magnificently marinated and grilled. And, given the cooler weather, why not take advantage of the few truly perfect grilling days remaining?

The recipes presented in this month's column feature portabella mushrooms that have been sliced and marinated in a tangy combination of oil, vinegar, garlic and a special blend of herbs and spices (no, not the Colonel's secret recipe!) that truly sings when paired with a hot grill. Make sure that you reserve any extra marinade for brushing over the mushrooms and other veggies while you're at the grill.

October brings with it a lot of tailgate parties and game night get-togethers. Both of the recipes in this month's column are appropriate for such gatherings. They're both so tasty, no one will notice that they're meatless! In addition to being tasty, they're also quick to make and can be made in advance and reheated when you're ready to entertain. So, there's no excuse for offering chips and beer this football season. At least, there's no excuse for offering only chips and beer!

Here's what's on our tailgate menu:

As always, I look forward to hearing from you about your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .
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