Meaty portobello mushrooms served with a spicy chile sauce make a sophisticated vegetarian main course. Source: EatingWell Magazine, January/February 1998

Patsy Jamieson
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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.

Nutrition Facts

101 calories; total fat 3.7g 6% DV; saturated fat 0.3g; cholesterolmg; sodium 352mg 14% DV; potassium 942mg 26% DV; carbohydrates 12.2g 4% DV; fiber 3.5g 14% DV; sugar 4g; protein 5.5g 11% DV; exchange other carbs 1; vitamin a iu 568IU; vitamin c 4mg; folate 45mcg; calcium 26mg; iron 2mg; magnesium 11mg; thiaminmg.