Large meaty portobello mushrooms make a delicious meal when they’re simmered in a spicy sauce and served with polenta, brown rice, pasta, or French bread.
Makes 2 servings
2 large portobello mushrooms
1/2 cup vegetable juice
1/4 cup apple juice concentrate
1/2 cup roasted red peppers
1 tablespoon reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Clean mushrooms and remove stems. Cut into 1/2-inch strips.
Combine vegetable juice, apple juice concentrate, red peppers, soy sauce, vinegar, chili powder, garlic powder, and black pepper in a blender. Process until smooth, then transfer mixture to a nonstick skillet and heat until bubbly.
Add mushroom strips, turning to coat evenly with sauce. Cover and cook over medium-high heat, turning occasionally, until mushrooms are tender, about 10 minutes. Serve immediately.
Per serving (1/2 recipe): 132 calories; 1.2 g fat; 0.2 g saturated fat; 8.4% calories from fat; 0 mg cholesterol; 4.7 g protein; 28.9 g carbohydrates; 19.9 g sugar; 3.9 g fiber; 589 mg sodium; 31 mg calcium; 1.8 mg iron; 97.9 mg vitamin C; 1906 mcg beta-carotene; 1.6 mg vitamin E
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.