Portobello Kabobs for Two

Grilled kabobs made with mushrooms, tomatoes and artichoke gives you dinner that’s ready in 30 minutes!

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Servings 2

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

Mustard Sauce

1/4: cup light sour cream

2: tablespoons light mayonnaise or salad dressing

2: teaspoons coarse ground mustard

1: teaspoon prepared horseradish

1: tablespoon chopped fresh parsley

Kabobs

2: portobello mushroom caps (about 6 oz.)

1: small onion, cut into 6 wedges

6: cherry tomatoes

6: marinated artichoke heart quarters (from 6-oz. jar)

2: tablespoons artichoke marinade (from jar)

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Directions

1 Heat grill. In small bowl, combine all mustard sauce ingredients; mix well. Cover; set aside.
2 With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut each cap into 6 pieces.
3 Alternately thread mushroom pieces, onion, tomatoes and artichoke heart quarters onto two 12 to 14-inch metal skewers. Brush with artichoke marinade.
4 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until mushrooms are tender and onions are crisp-tender, turning and basting occasionally with marinade. Serve kabobs with mustard sauce.

EXPERT TIPS

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Expert Tips

Portobello mushrooms are mature cremini mushrooms, which are a light brown variety of button mushrooms portobellos have a hearty texture that resembles meat in these vegetarian kabobs. Use only the caps from portobellos; remove their tough woody stems and save them to simmer in soup stock.

Add the remaining artichoke heart s to pasta, a sandwich or a tossed salad.