PREP: 25 minutes MARINATE: 2 hours GRILL: 8 minutes MAKES 4 servings
4 5- to 6-inch portobello mushrooms
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup dry red wine
1⁄4 cup olive oil
3 tablespoons snipped fresh parsley
4 teaspoons snipped fresh oregano
4 cloves garlic, minced
1⁄4 cup whipping cream
3 cups hot cooked egg noodles
1 Remove stems from mushrooms; use a large spoon to scrape gills from mushrooms. Sprinkle mushrooms with salt and pepper. Place mushrooms in a large resealable plastic bag.
2 For marinade, in a small bowl combine red wine, olive oil, 2 tablespoons of the parsley, the oregano, and garlic. Pour marinade over mushrooms. Seal bag; turn to coat mushrooms. Marinate at room temperature for 2 hours, turning bag occasionally. Drain mushrooms, reserving marinade.
3 For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until brown and tender. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover; grill as above.)
4 Meanwhile, for cream sauce, in a small saucepan heat reserved marinade until bubbly. Stir in whipping cream; heat through. To serve, slice mushrooms and serve with cream sauce and hot cooked egg noodles. Sprinkle with the remaining 1 tablespoon parsley.
PER SERVING: 413 cal., 22 g total fat (6 g sat. fat), 55 mg chol., 171 mg sodium, 41 g carb., 4 g fiber, 10 g pro.
