Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms
Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Grilled Veggie Wraps

Vegetarians can enjoy delicious food on the grill.

Grilled Veggie Wraps

Ingredients:
2 Low Carb High Fiber Large Tortillas
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabello mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. plain fat-free yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Directions:
Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs.

Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine yogurt, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave (or carefully and quickly on the grill).

Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper.

Evenly distribute mushroom and pepper slices between the two tortillas, laying them in the same direction as the other veggie slices. Roll each tortilla up like a burrito.

Slice each wrap in half (giving you four halves total).

MAKES 2 SERVINGS

Thanks to Hungry Girl for statistics PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs, 16.5g fiber, 8g sugars, 12g protein

Grilled Mushrooms and Peppers with Spanish flair

Spanish-Style Grilled Mushrooms and Peppers

Grilled mushrooms and peppers have a Mediterrean flair with capers, manchego cheese, raisins and red wine. Unfortunately, we were out of red peppers but it was still delicious. Serve it warm or at room temperature.

Ingredients

8 large portobello or large mushroom caps
3 red bell peppers
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon raisins
2 tablespoons sherry vinegar
1 clove garlic, finely chopped
1 tablespoon capers
2 ounces Manchego cheese, shaved

Method

Preheat grill. Remove stems from mushrooms and brush off any dirt. Cut peppers into quarters and remove seeds and membranes. Brush vegetables with a tablespoon of oil and sprinkle with 1/4 teaspoon each of salt and pepper. Cook vegetables over moderate heat until browned and tender, turning once or twice, 8 to 12 minutes.

Meanwhile, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes. Stir garlic and remaining salt and pepper into the raisin-vinegar mixture. Gradually drizzle in remaining 3 tablespoons oil while whisking to thicken vinaigrette. Stir in capers, then taste and adjust seasoning.

To serve, slice mushrooms and peppers into strips. Spoon vinaigrette over vegetables and top with Manchego cheese.

Serves 4 to 6

Nutrition

Per serving (About 8.5oz/240g-wt.): 210 calories (150 from fat), 14g total fat, 3g saturated fat, 6g protein, 14g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 450mg sodium