- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
Cut 16-inch (40 cm) length of heavy-duty foil; arrange mushrooms and onion on one half. Drizzle with 1 tbsp (15 mL) of the balsamic vinegar and butter; sprinkle with sage and half each of the salt and pepper. Fold foil over vegetables; fold in sides and seal to form packet. Place on grill over medium heat; close lid and cook, turning once, until tender, 10 minutes.
Meanwhile, in small bowl, whisk remaining vinegar with mustard; set aside. Pat liver dry; brush with oil and sprinkle with remaining salt and pepper. Add to greased grill; close lid and grill for 2 minutes. Turn and brush with half of the vinegar mixture; grill, covered, for 2 minutes. Turn and brush with remaining vinegar mixture; grill, covered, until glazed, browned on both sides and slightly pink inside, about 1 minute. Serve with mushrooms and onions. Sprinkle with parsley.
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Nutritional facts <b>Per serving:</b> about
- Sodium 418 mg
- Protein 24 g
- Calories 252.0
- Total fat 11 g
- Cholesterol 410 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
%RDI
- Iron 62.0
- Folate 89.0
- Calcium 2.0
- Vitamin A 897.0
- Vitamin C 40.0
