Mushroom Steaks
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 97 |
| pro | 5 g |
| total fat | 1 g |
| sat. fat | 0 |
| 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 |
Portobellos, the "steak" of mushrooms, are meaty enough to satisfy vegetarians and nonvegetarians alike. The mushrooms also make a great side dish.
Ingredients
- 4 large portobello mushrooms, (2 lb/1 kg)
- Barbecue Sauce:
- 1/3 cup ketchup
- 1/4 cup minced red onion
- 1/4 cup Dijon mustard
- 1 tbsp packed brown sugar
- 1 tbsp cider vinegar
- 1 clove garlic, minced
- 1/4 tsp 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
- Keywords : Main Course; Lunch; Dinner; Vegetarian; Vegan; BBQ/Grill; Mushrooms; Garlic; Dijon mustard; Ketchup; Red onions;
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