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Summertime Mushroom-Tomato Kabobs
fresh portabella mushroom caps (about 3 ounces each)
red cherry or miniature plum tomatoes
yellow cherry tomatoes
medium green onions, cut into 2-inch pieces
cup red wine vinaigrette or Greek vinaigrette
© 2012 General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Kabob
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
Thread mushroom pieces, red and yellow tomatoes and onion pieces alternately on each of four 14- to 15-inch metal skewers.
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.