Portobellos with a Cilantro-Mustard Seed Crust

From EatingWell: January/February 1998 — Subscribe Now!

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

Portobellos with a Cilantro-Mustard Seed Crust Recipe

2 servings

Active Time: 10 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
1 1/2 teaspoons mustard seeds
1 clove garlic, minced
4 5- to 6-ounce portobello mushrooms
Salt & freshly ground pepper, to taste
1 teaspoon canola oil
New Mexico Chile Sauce, (recipe follows), heated

Preparation

Preheat oven to 425°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.

Nutrition

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.

Nutrition Bonus: Zinc (38% daily value), Potassium (26% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 fat