Portobello Kabobs for Two

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

By Pillsbury Kitchens

January 30, 2011

Mustard Sauce

1/4

cup light sour cream

tablespoons light mayonnaise or salad dressing

teaspoons coarse ground mustard

teaspoon prepared horseradish

tablespoon chopped fresh parsley

portobello mushroom caps (about 6 oz.)

small onion, cut into 6 wedges

cherry tomatoes

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

tablespoons artichoke marinade (from jar)

Hide Images

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.

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.