Grilled Cremini Mushrooms with Dijon Dipping Sauce
- Total Time
Skewering mushrooms whole allows for easy flipping on the grill. The shallot-mustard sauce complements the vegetables wonderfully.
reduced-fat sour cream3 Tbsp
light mayonnaise3 Tbsp
uncooked shallot(s)1 Tbsp, minced
Dijon Mustard1 Tbsp
black pepper¼ tsp, coarsely ground
cremini mushroom(s)1 pound(s), ends trimmed
uncooked scallion(s)5 medium, trimmed, sliced into 3 or 4 pieces each
cooking spray4 spray(s)
table salt½ tsp
- Soak 6 wooden skewers in water for about 20 minutes (or use metal skewers).
- Meanwhile, to make sauce, in a small bowl, combine sour cream, mayonnaise, water, shallot, mustard and pepper.
- Preheat outdoor grill to medium-high (or coat a stovetop grill pan with cooking spray and heat over medium-high heat).
- Evenly divide mushrooms and scallions between skewers; coat with cooking spray and sprinkle with salt. Grill, turning once, until mushrooms are lightly charred and tender, about 3 minutes per side. Remove skewers to a serving platter and drizzle with sauce or serve sauce on side. Yields 1 skewer and about 4 teaspoons sauce per serving.