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Portobellos with a Cilantro-Mustard Seed Crust

January/February 1998

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


Portobellos with a Cilantro-Mustard Seed Crust Recipe

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

This recipe calls for:

Preparation

  1. Preheat oven to 425°F.
  2. Mix cilantro, mustard, mustard seeds and garlic in a small bowl.
  3. 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.
  4. 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).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fat



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