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Portobello Kabobs for Two

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Portobello Kabobs for Two
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2
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Grilled kabobs made with mushrooms, tomatoes and artichoke gives you dinner that’s ready in 30 minutes!

Ingredients

Mustard Sauce

1/4
cup light sour cream
2
tablespoons light mayonnaise or salad dressing
2
teaspoons coarse ground mustard
1
teaspoon prepared horseradish
1
tablespoon chopped fresh parsley

Kabobs

2
portobello mushroom caps (about 6 oz.)
1
small onion, cut into 6 wedges
6
cherry tomatoes
6
marinated artichoke heart quarters (from 6-oz. jar)
2
tablespoons artichoke marinade (from jar)

Directions

  • 1 Heat grill. In small bowl, combine all mustard sauce ingredients; mix well. Cover; set aside.
  • 2 With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut each cap into 6 pieces.
  • 3 Alternately thread mushroom pieces, onion, tomatoes and artichoke heart quarters onto two 12 to 14-inch metal skewers. Brush with artichoke marinade.
  • 4 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until mushrooms are tender and onions are crisp-tender, turning and basting occasionally with marinade. Serve kabobs with mustard sauce.
Tips  

Portobello mushrooms are mature cremini mushrooms, which are a light brown variety of button mushrooms portobellos have a hearty texture that resembles meat in these vegetarian kabobs. Use only the caps from portobellos; remove their tough woody stems and save them to simmer in soup stock.

Add the remaining artichoke heart s to pasta, a sandwich or a tossed salad.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
4g
20%
)
Cholesterol
15mg
5%
Sodium
300mg
13%
Total Carbohydrate
14g
5%
(
Dietary Fiber
2g
8%
,
Sugars
6g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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