Grilled Cuban-Style Mushrooms
For a vegetarian option at your next barbecue–make friends with fungi! This mushroom recipe is a flavour bomb. Use half the marinade before cooking, then the remainder as a finishing sauce. These juicy mushrooms are not only a great source of selenium, B vitamins, and copper, but they also have a meaty texture that makes a great meat substitute.
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked rice and 4 oz (113 g) lean protein.
Ingredients
1⁄4 cupHerb & Garlic Dip Mix
2⁄3 cup orange juice
3 tbsp oil
1 lb (450 g) button mushrooms
6 cups arugula or baby spinach
Toppings (optional): thinly sliced red onion, crumbled feta
Preparation
- In Round or Multipurpose Steamer, whisk together marinade mix, juice, and oil. Pour half into a Prep Bowl; cover and refrigerate for later. Add mushrooms to steamer; toss to coat. Cover; marinate 1 hour or overnight.
- Preheat grill to medium-high. Lightly brush grill with oil to prevent sticking.
- Thread mushrooms onto Grill Boss Skewers.
- Place skewers on grill and cook, with lid closed, 3-4 min, turning occasionally, until lightly charred and tender.
- Slide mushrooms from skewer and place on a platter. Top with arugula and drizzle mushrooms with reserved marinade. Add toppings, if desired.
Nutritional Information
Per serving: Calories 170, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 14 g (Fiber 3 g, Sugars 8 g), Protein 5 g.
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