Grilled Portobellos & Vegetables

Ingredients

2 qts.	Balsamic vinegar
3 oz.	Chopped garlic
2 Tbs.	Ground black pepper
3 lbs.	Butter, cut into ¼ lb. pieces
3 cups	Chopped fresh basil (5 ounces), 2 Tbs. dried
38 lbs.	FLAV-R-PAC® Grande Classic® Normandy Blend
1 ½ qts.	Olive oil
To taste	Salt & Pepper

Directions

1. In medium saucepan, combine vinegar, garlic and pepper, bring to a low simmer and cook uncovered for about 20 minutes or until reduced to a third of volume (about 20 ounces). Turn heat to low; add butter and basil; stir until all butter has melted; remove from heat.
2. Add 1 gallon of water to each of 3 large stock pots, and divide the FLAV-R-PAC Grande Classics Normandy Blend Vegetables among pots. Cover and bring to a boil. Remove lids, stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
3. Place mushrooms with the cut stem side up on large sheet pans. Drizzle with olive oil and season with salt and pepper. Broil or grill 4 minutes. Turn and brush mushroom tops with oil and seasoning; cook additional 4 minutes, until tender. FOR VOLUME FEEDING: Fill hotel pans with grilled Portobello mushrooms and place on-line next to balsamic buttered vegetables. FOR INDIVIDUAL SERVICE: Plate 2 large mushrooms (about 8 ounces) and serve 6 ounces hot balsamic buttered vegetables alongside.

Yield:100 (14 ounce) Entree Servings