Grilled Oyster Mushrooms and Peppers

Author: Canadian Living

Grilling mushrooms crisps their edges and intensifies their delicious flavour.

  • Portion size 6 servings
  • Credits : Barbecue Plus: Summer 2005

Ingredients

  • 1 lb oyster mushroom
  • 3 sweet red peppers quartered
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

In separate large bowls, toss mushrooms and red peppers with 2 tbsp (25 mL) each of the oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and browned, 8 minutes for mushrooms and 12 minutes for peppers. Transfer to platter. (Make-ahead: Let cool. Cover and set aside for up to 1 hour. Or refrigerate for up to 4 hours; let come to room temperature before serving.)

In small bowl, whisk together remaining oil, basil, vinegar, garlic, salt and pepper; drizzle over vegetables.

Nutritional facts Per serving: about

  • Sodium 194 mg
  • Protein 2 g
  • Calories 143.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 167.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Oyster Mushrooms and Peppers

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