Mushroom Steaks
Portobellos, the "steak" of mushrooms, are meaty enough to satisfy vegetarians and nonvegetarians alike. The mushrooms also make a great side dish.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 97 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 20 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 481 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 2% |
| vit C | 7% |
| folate | 13% |
-
4 large portobello mushrooms (2 lb/1 kg)
Barbecue Sauce:
1/3 cup (75 mL) ketchup
1/4 cup (50 mL) minced red onion
1/4 cup (50 mL) Dijon mustard
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) cider vinegar
1 clove garlic, minced
1/4 tsp (1 mL) pepper
Preparation:
Remove stems from mushrooms and save for another use.
Barbecue Sauce: In large bowl, whisk together ketchup, onion, mustard, sugar, vinegar, garlic and pepper. Add mushrooms; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place mushrooms on greased grill over medium-high heat; close lid and grill, brushing with remaining sauce and turning once, until browned and tender, about 10 minutes.
Source
Canadian Living Magazine: June 2003
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »