Portobello Kabobs for Two

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

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 2

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    2g
    2%
      Sugars
    6g
    6%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    2 Vegetable; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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