Mushroom Steaks
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Mushroom Steaks
Photography by Matthew Kimura
- Portion size: 4
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 4largeportobello mushrooms, (2 lb/1 kg) Barbecue Sauce:
- 1/3 cup 1/3cupketchup
- 1/4 cup 1/4cupminced red onion
- 1/4 cup 1/4cupDijon mustard
- 1 tbsp 1tbsppacked brown sugar
- 1 tbsp 1tbspcider vinegar
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tsppepper
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
