Recipe: Portobello Kabobs with Mustard Sauce for Two (with cherry tomatoes and artichoke hearts)

PORTOBELLO KABOBS FOR TWO

"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."

FOR THE 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

FOR THE 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)

Heat grill.

In small bowl, combine all mustard sauce ingredients; mix well. Cover; set aside.

With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut each cap into 6 pieces.

Alternately thread mushroom pieces, onion, tomatoes and artichoke heart quarters onto two 12 to 14-inch metal skewers. Brush with artichoke marinade.

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.

SERVING SUGGESTION: Sssorted rice blend, fresh leaf lettuce with vinaigrette, crusty whole grain rolls, watermelon wedges and sparkling water.

*Use only the caps from portobellos; remove their tough woody stems and save them to simmer in soup stock.

**Add the remaining artichoke hearts to pasta, a sandwich or a tossed salad.

Makes 2 servings
Source: Recipe booklet: Farmer's Market Vegetarian, Pillsbury Classic Cookbooks, August 2001, #246