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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
300mg
13%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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