Posts Tagged ‘skewers’

Red Pepper, White Button Mushroom and Blue Potato Salad

Add color to your grilling occasions with these white button mushroom, red bell pepper and blue potato kabobs.

Yield: 4 servings

Serving Size: 2 cups (3 mushrooms, 3 potato halves, and half of a red pepper)

Ingredients

6 2-inch blue potatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon salt
12 large white button mushrooms, halved
2 red bell peppers, cut into 2-inch pieces
4 cups mache or arugula lettuce

Directions

Preheat grill. While grill heats, boil water and blanch potato cubes for 5 minutes, then cut in half and set aside.

In a large mixing bowl, whisk together oil, vinegar, mustard, rosemary and salt. Add mushrooms, potatoes and pepper pieces and toss to coat, then skewer individually, to create four skewers of each ingredient. Reserve the remaining marinade and grill vegetables until tender, turning once, about five to ten minutes total.

Split lettuce between four plates and place one of each skewer on top; drizzle with reserved marinade and serve either warm or cold.

Nutritional Facts

Calories: 340; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 85mg; Protein: 6g; Carbohydrates: 47g; Dietary Fiber: 6g

Chermoula Grilled Crimini

A tasty Chermoula marinade spices up grilled crimini mushrooms for an exotic spin on traditional skewers.

Yield: 24 servings

Serving size: 1 skewer of 4 crimini mushrooms

Ingredients

Chermoula

  • 2 cups (13 ounces) diced onion
  • ½ cup minced garlic
  • 1 cup (1/2 ounce) fresh cilantro
  • 1 cup (1/2 ounce) fresh mint
  • ½ cup (2 ounces) sweet paprika
  • ¼ cup (1 ounce) ground black pepper
  • ¼ cup (2 ⅔ ounces) kosher salt
  • 2 tablespoons ground coriander
  • 2 tablespoons cayenne pepper
  • 1 quart lemon juice
  • 1 ½ cups (12 ounces) olive oil

Skewer

  • 96 whole crimini mushrooms, cleaned and trimmed
  • 8 large red bell peppers, seeded and cut into ½-inch strips

Directions

For the Chermoula: Combine the onion, garlic, cilantro, and mint in a food processor and blend to a paste. Stir in the paprika, pepper, salt, coriander, and cayenne. Whisk in the lemon juice and oil until blended. Pour the chermoula over the mushrooms, cover, and set aside for 30 minutes.

On long skewers, thread 4 mushrooms and 4 pepper pieces for each serving. Cover and refrigerate.

For each serving: Lightly drizzle a skewer with oil and grill over high heat for about 2 minutes. Turn the skewer carefully with tongs and grill for about 3 more minutes. Serve immediately.

Note: The crimini can be served over rice or with a fresh green salad.

Nutrition Facts

Calories: 200; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 970mg; Protein: 3g; Carbohydrate: 15g; Dietary Fiber: 3g