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20 minute dinner recipes

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Portobellos with a Cilantro-Mustard Seed Crust


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



  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.


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