Grilled Cremini Mushrooms with Dijon Dipping Sauce

1
Total Time
38 min
Prep
12 min
Cook
6 min
Serves
6
Difficulty
Easy
Skewering mushrooms whole allows for easy flipping on the grill. The shallot-mustard sauce complements the vegetables wonderfully.

Ingredients

reduced-fat sour cream

3 Tbsp

reduced calorie mayonnaise

3 Tbsp

water

2 Tbsp

uncooked shallot(s)

1 Tbsp, minced

Dijon Mustard

1 Tbsp

black pepper

¼ 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 spray

4 spray(s)

table salt

½ tsp

Instructions

  1. Soak 6 wooden skewers in water for about 20 minutes (or use metal skewers).
  2. Meanwhile, to make sauce, in a small bowl, combine sour cream, mayonnaise, water, shallot, mustard and pepper.
  3. Preheat outdoor grill to medium-high (or coat a stovetop grill pan with cooking spray and heat over medium-high heat).
  4. 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.

Notes

Garnish the sauce with chopped shallots, if desired.

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