Barbecue-Style Portobellos

About the Recipe

Ingredients

Makes 2 Servings

2 large portobello mushrooms
1/2 c (120 mL) vegetable juice
1/4 c (60 mL) apple juice concentrate
1/2 c (120 mL) roasted red peppers
1 tbsp (15 mL) reduced-sodium soy sauce
1 tbsp (15 mL) seasoned rice vinegar
2 tsp (10 mL) chili powder
1/2 tsp (2.5 mL) garlic powder
1/4 tsp (1.2 mL) black pepper

Directions

1. Clean mushrooms and remove stems. Cut into 1/2-inch (1.3-cm) strips.

   
   
   

2. Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender.

   
   
   

3. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.

   
   
   

4. Add mushroom strips, turning to coat evenly with sauce.

   
   
   

5. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve.

   
   
   

Nutrition Facts