Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.

  • Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.

  • Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.

  • Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).


Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Remove the gills with a spoon, if desired.

Shopping Tip: Hominy is white or yellow corn that's been treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets--near the beans--or at Latin markets.

Nutrition Facts

249 calories; protein 10.1g; carbohydrates 40.8g; dietary fiber 9.5g; sugars 10.8g; fat 5.8g; saturated fat 0.5g; vitamin a iu 747.5IU; vitamin c 28.1mg; folate 72.3mcg; calcium 47.8mg; iron 2.7mg; magnesium 44.3mg; potassium 944.2mg; sodium 550.9mg; thiamin 0.2mg; added sugar 2g.

Reviews (1)

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Rating: 5 stars
The flavor of summer! This is a family friendly recipe that is easy to modify although it certainly doesn't need it. I did add quite a bit more of the vinegar/spice mixture and added grilled red onion. The hominy provided a corn tortilla taste that uniquely flavored the dish. Although this is a perfect vegan meal we also grilled chicken breasts and had a small portion as well as salad with it. Pros: Flavors of summer easy to modify Cons: Lots of chopping Read More