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Summertime Mushroom-Tomato Kabobs

  • Prep 15 min
  • Total 25 min
  • Ingredients 5
  • Servings 4

Ingredients

4
fresh portabella mushroom caps (about 3 ounces each)
6
red cherry or miniature plum tomatoes
6
yellow cherry tomatoes
6
medium green onions, cut into 2-inch pieces
1/4
cup red wine vinaigrette or Greek vinaigrette
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Kabob
Calories
110
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Potassium
500mg
14%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
9%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If yellow tomatoes aren’t available, make the recipe using only red tomatoes.

When threading the veggies on the skewers, leave about a 1/4-inch space between the pieces so they cook evenly.

Portabella mushrooms are fully mature crimini mushrooms. They’re very large, dark brown and dense with a meaty texture and rich flavor.

Directions

  • 1 Heat coals or gas grill for direct heat. Scrape underside of mushroom caps, using small spoon, to remove dark gills and stems. Cut each cap into 6 pieces.
  • 2 Thread mushroom pieces, red and yellow tomatoes and onion pieces alternately on each of four 14- to 15-inch metal skewers.
  • 3 Cover and grill kabobs 4 to 6 inches from medium heat 8 to 10 minutes, turning and brushing with vinaigrette occasionally, until mushrooms are tender. Place on serving plate. Drizzle with any remaining dressing.

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