Mushroom and Peppers Grill-Fry

Recipe Courtesy of the Mushroom Council and $5 Dinners

 

Grilled mushrooms turn this easy recipe into a light and delightful meal.

Servings: 4

Serving Size: 2 cups prepared

Ingredients

8 ounces baby bella mushrooms, sliced
2 cups fresh broccoli florets
1 yellow pepper, seeded and cut into chunks
1 red pepper, seeded and cut into chunks
1 red onion, cut into chunks
3 garlic cloves, crushed
½ cup soy sauce
3 Tablespoons canola oil
Pepper
½ pound cooked pasta noodles, such as spaghetti, thin spaghetti or angel hair
1 bunch green onions, sliced

Special Equipment

Grill basket for vegetables

Directions

Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil.

Let sit in the marinade for at least 30 minutes. Season with a little pepper before tossing in the basket on the grill.

Cook the pasta noodles as directed and drain.

Drain the marinade and save it for the noodles. Toss the marinated vegetables in a grill basket over medium heat over the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.

Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.

Serve Mushroom and Vegetable Grill-Fry over noodles of your choice.

Nutrition Facts

Calories: 400; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 2040mg; Protein: 15g; Total Carbohydrate: 59g; Dietary Fiber: 6g

 

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