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

Patsy Jamieson
Source: EatingWell Magazine, January/February 1998


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Mix cilantro, mustard, mustard seeds and garlic in a small bowl.

  • 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.

  • 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.

Associated Recipes

Nutrition Facts

101 calories; protein 5.5g 11% DV; carbohydrates 12.2g 4% DV; dietary fiber 3.5g 14% DV; sugars 3.7g; fat 3.7g 6% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 568.3IU 11% DV; vitamin c 4.2mg 7% DV; folate 45mcg 11% DV; calcium 26mg 3% DV; iron 1.5mg 8% DV; magnesium 11mg 4% DV; potassium 942mg 26% DV; sodium 352.1mg 14% DV; thiamin 0.2mg 15% DV.