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Portabella Bruschetta
Serves 5

3 big portabella mushrooms
olive oil
4 to 6 cloves garlic, coarsely chopped
salt
2 tablespoons lemon juice
1 baguette, sliced

Clean the portabellas by wiping them with damp paper towels. Remove
their stems, reserve them and chop them. Saute the stems and garlic
in olive oil and season to taste with 1/2 teaspoon of the lemon
juice and salt.

Brush the tops of the portabellas with olive oil. Place them
directly over coals on a barbecue for about ten minutes, until
their edges show browned grill marks. Turn the mushrooms over and
spread the stem and garlic mixture over their tops, and drizzle
with olive oil. Grill for another five to ten minutes.

Remove the mushrooms from the grill, drizzle them with the remaining
lemon juice and let them cool to room temperature. Cut them into
quarters, place the quarters on toasted baguette slices, and serve.

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