Meaty portobellos can almost be the meal
1. Thread shallots through roots and stem ends onto 2 metal skewers. Using sharp knife, cut ?-inch slits, spaced ? inch apart, in crosshatch pattern on non-gill side of mushrooms. Brush shallots and mushrooms evenly with ? cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ? teaspoon kosher salt (or ? teaspoon table salt) together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers. Re-whisk vinaigrette, pour over vegetables, and serve.
The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 80 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 82mg | 3 % | |
Potassium 821mg | 22 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.1g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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