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

Associated Recipes

Directions

  • 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; 3.7 g total fat; 0.3 g saturated fat; 352 mg sodium. 942 mg potassium; 12.2 g carbohydrates; 3.5 g fiber; 4 g sugar; 5.5 g protein; 568 IU vitamin a iu; 4 mg vitamin c; 45 mcg folate; 26 mg calcium; 2 mg iron; 11 mg magnesium;