Portobellos with a Cilantro-Mustard Seed Crust

http://www.eatingwell.com/recipes/portobellos_with_a_cilantro_mustard_seed_crust.html

From EatingWell:  January/February 1998

Meaty portobello mushrooms served with a spicy chile sauce make a sophisticated vegetarian main course.

2 servings | Active Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 2 tablespoons chopped fresh cilantro
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons mustard seeds
• 1 clove garlic, minced
• 4 5- to 6-ounce portobello mushrooms
• Salt & freshly ground pepper, to taste
• 1 teaspoon canola oil
• New Mexico Chile Sauce, (recipe follows), heated

Preparation

1. Preheat oven to 425°F.
2. Mix cilantro, mustard, mustard seeds and garlic in a small bowl.
3. Remove stems and scrape the black gills from the undersides of the mushrooms; season with salt and pepper. Brush oil evenly over a 10-inch cast-iron or other ovenproof skillet. Heat skillet over medium-high heat. Add mushrooms, rounded side down, and sear 2 minutes. Remove from the heat, turn over and spread mustard mixture over browned side. Transfer the pan to oven and roast until tender, about 15 minutes.
4. Transfer the mushrooms to a cutting board and carve into slices. Spoon some New Mexico Chile Sauce onto 2 plates and top with the mushroom slices. Serve immediately.

Nutrition

Per serving : 106 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 13 g Carbohydrates; 6 g Protein; 4 g Fiber; 305 mg Sodium; 924 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat